INGREDIENTS:

Squash (1 big or 2 small) (Choose Butternut or Acorn squash; Outside of U.S., use our ‘good old’ pumpkin)
Green Chillies (3-4, chopped)
Garlic (use fresh chopped garlic cloves; use about 5 medium sized cloves; chop them into very little pieces)
Onions (1 big onion, chopped)
Turmeric Powder (a little, for color)
Salt (to taste)
Canola Oil (This is the lowest in Saturated Fat) (about 3-4 tablespoons)

DIRECTIONS:

If using a pumpkin, dice the pumpkin first into medium sized pieces. Do not make the pieces too small. If using a squash, just put the squash in the microwave for about 5-6 minutes with the skin on. This will soften the squash and help you cut it easily. Then dice the squash. Its good to have the skin on. The skin is full of nutrients.

Heat the oil in a non-stick frying pan. Set it at medium to medium high heat. Add to this the chopped garlic pieces and the onions and saute till the aroma starts coming and the onions are slightly cooked.

Then add the diced squash pieces, the turmeric, the green chillies, and salt.

Reduce the heat a little. Stir and saute, and then cover the pan with a lid (to retain the food flavors) and cook for about 15 to 20 minutes. Do not add water to this dish.

Serve hot with rice or chapati. Enjoy

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