Sweet-and-Sour Butternut Squash or Pumpkin

• 3 tablespoons mustard or olive oil
• A generous pinch of ground asafetida
• 1/2 teaspoon whole brown or yellow mustard seeds
• 4 cups (1 1/4 pounds) peeled and seeded butternut squash or pumpkin, cut into 3/41-inch segments
• 3/41 teaspoon salt
• 1 1/2 teaspoons sugar
• 1/81/4 teaspoon cayenne pepper
• 1 tablespoon plain yogurt
• 2 tablespoons chopped cilantro

1. Pour the oil into a frying pan and set over medium heat.
2. When hot, put in the asafetida and mustard seeds.
3. As soon as the mustard seeds start to pop, a matter of seconds, put in the squash.
4. Stir and fry for about 3 minutes or until the pieces just start to brown.
5. Add 1/4 cup water, cover, turn heat to low, and cook about 10 minutes or until the squash is tender.
6. Put in the salt, sugar, cayenne, and yogurt.
7. Stir and cook, uncovered, over medium heat, until the yogurt is absorbed and no longer visible.
8. Sprinkle in the cilantro and stir a few times.

olive oil, generous, whole brown, pumpkin, salt, sugar, cayenne pepper, plain yogurt, cilantro

Taken from www.epicurious.com/recipes/food/views/sweet-and-sour-butternut-squash-or-pumpkin-373834 (may not work)