November 2013

Wednesday, November 27, 2013

Ancient Butternut Squash Recipe from my Home Town

Recently my neighbor gave me a fresh butternut squash from her vegetable garden. I have some fresh ridge gourd from my home garden. Suddenly it reminded me a traditional recipe from my home town Patan, from state of Gujarat, India. 

Here, today I have old version of a quick recipe of stir fry Ridge Gourd and Butternut squash in new environment. It is healthy quick and best part of it can be substituted for any other vegetables.

 My Home Town 

Butternut Squash and Ridge Gourd

Prep Time: 10 Minutes
Cooking time: 10 Minutes
Serves: Five
cooking level very easy
Gluten free, Jain ,Vegan 


  • 2 cups chopped butternut squash
  • 2 cups chopped ridge gourd
  • 1/2 tsp of salt
  • 1/4 tsp of chili
  • 2 tsp coriander/cumin powder
  • 2 tsp of olive oil
  • 1/4 tsp turmeric
  • pinch of astofedia
  • 1 tsp of lemon juice
Cut Pieces of Ridge Gourd and Butternut Squash

How to Make:

  1. On a medium heat in a wok add two spoon of oil.
  2. Add a pinch of astofedia and add ridge gourd and squash.
  3. Stir fry all the vegetables gently. Add salt, chili, tuermeric and coriander/cumin powder. Add lemon juice.
  4. Saute' the vegetables. Cover and let it cook. Stirring them occasionally. It will take 4-5 mintues.
Congratulations, you just made a delicious stir fry vegetable dish loaded with vitamins!

BONUS: For variation peas can be added. Enjoy :)

Ridge gourd and butternut squash stir fry

Have you tried recently any different squash recipes? Let me know in the comments below!

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Friday, November 8, 2013

Butternut Squash Soup

Fresh Butternut Squash Soup

I strongly believe in using fresh and seasonal produce. Butternut squash is in season right now at tastes amazingly fresh. This is an easy and fun recipe. 
  • Serves: Four
  • Preparation time: 30 minutes
  • cooking level is very easy
  • Vegan and Gluten free


  • 1 Butternut Squash Peeled, Seeded, Chopped
  • 1 Tart Green Apple, Chopped
  • 1 Onion Chopped
  • 1 Celery Rib Chopped
  • 1 Carrot Chopped 
  • 2 Tbsp of Olive Oil
  • 1 Chopped Serrano Pepper
  • 1 Small Piece of Ginger, Chopped
  • 4 Cups of Water or Vegetable Broth
  • Few Thyme leaves
  • Pinch of Nutmeg 
  • Pumpkin Seeds to Garnish
  • Salt


1. On a medium high heat in a sauce pan add two tbsp of olive oil. Saute onion, celery, carrots for 3-4 minutes.
2. Add butternut squash, apple chunks and saute for  few minutes.
3. Add four cups of water or vegetable broth and bring to a boil.
4. Add salt, ginger and pepper. Let it simmer for 20 minutes.

Puree the mixture

5. Using a hand blender, puree the mixture to a smooth consistency. Be careful, it will be hot!
6. Garnish with roasted pumpkin seeds. Thyme leaves and/or  my favorite sprinkle with nutmeg. (Candid walnuts is another great option if you don't have pumpkin seeds)

 Butternut squash soup with roasted pumpkin seeds

Bonus Tip: For busy folks, buy pre-cut butternut squash at your local grocery store.

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