Washington DC has some great restaurants but it almost seems like if you don’t make a reservation, you are out of luck. Having been told our wait times were closer to an hour at several places, my colleague and I finally stumbled on an Indian restaurant with outdoor seating. Outdoors in 45F weather didn’t sound appealing but we checked out the enclosed tent and with a space heater right next to us, it wasn’t so bad after all.  And I am glad we took the chance, as we had this finger-licking butternut squash bharta (mash) dish. This dish is a take on the traditional Indian dish of baingan (eggplant) bharta. Not too spicy, with hot garlic naan, it was the perfect meal for a damp, cold winter day.

So, I had to make this dish at home. Try it out – grab some hot chapatis or naans to scoop it up with it and you won’t be disappointed.

Servings: 4

Ingredients:

• 2 tablespoons olive oil
• 5 cups diced butternut squash (about 2 pounds)
• 1/4 teaspoon black mustard seed
• 1/2 teaspoon cumin seeds
• 1 large red onion diced fine
• 2 inch piece of ginger diced fine
• 6 large garlic cloves diced fine
• 2 large tomatoes chopped
• 2 small green chilli’s, chopped
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• 1 teaspoon coriander powder
• 1/2 teaspoon sugar
• 1/4 cup chopped fresh cilantro
• Juice of 1 large line
• Salt, to taste
• 1/3rd cup water

Air fryer Method:

1. Switch the ninja foodi to the saute mode
2. When hot, add in the oil and heat it. When the oil is hot, add in the mustard and cumin seeds, allowing it to splutter
3. Add in the onions, ginger and garlic, frying them well for 3-4 minutes
4. Add in the tomatoes and continue to fry until the tomatoes have softened – about a minute
5. Stir in the coriander powder, red chili powder, garam masala, green chilli, salt and sugar
6. Add the butternut squash and water
7. Close the pot with its lid. Press the pressure cook button and cook on high pressure for 8 minutes. Let the pressure release naturally for 5 minutes and then do a quick release
8. Now slowly open the pot, press saute and then mash the cooked squash with a potato masher
9. Let it simmer on saute mode for 6 to 8 minutes until the excess water evaporates and bharta becomes little dry
10. Switch the foodi/instant pot off and garnish with lime juice and cilantro
11. Serve the bharta with chapatis or naan

Oven and stove top method:

1. Preheat oven to 350° F. Use a sharp knife to halve the squash lengthwise and scoop out seeds with a spoon. Rub the cut sides of squash with one tablespoon oil and season with salt. Place cut side down on an unlined baking sheet and roast for 60-75 minutes
2. Remove from oven and scoop the flesh into a bowl. Mash with potato masher until smooth and set aside
3. In a large vessel, add the remaining oil. When hot, add in the oil and heat it. When the oil is hot, add in the mustard and cumin seeds, allowing it to splutter
4. Add in the onions, ginger and garlic, frying them well for 3-4 minutes
5. Add in the tomatoes and continue to fry until the tomatoes have softened – about a minute
6. Stir in the coriander powder, red chili powder, garam masala, salt and sugar
7. Add in the squash and stir well. Garnish with cilantro and lime juice
8. Serve with chapatis, or naans