Here I am with my 307th post (or so it feels) featuring butternut squash. This is adapted from one of my favorite new cookbooks, Anupy Singla’s The Indian Slow Cooker. The flavors are so authentic, it’s deceptively easy and keeps well, too. It only takes about four hours in the slow cooker and honestly the worst part about this is chopping up the squash, a task which once sent me to the emergency room for stitches!
Despite their ease and convenience, slow cooker meals aren’t always the tastiest. (Surprise! You can’t just dump a bunch of stuff into a pot, turn it on and expect greatness.) This recipe is an absolute exception: It’s restaurant-quality delicious, like everything else I’ve made from this book thus far.
I had a hard time finding the methi (fenugreek seeds) and after ordering an absurd amount from Amazon.com I found it at my local organic market. (In case you were feeling duped by this ingredient, check there or just omit it altogether.)
Enjoy the aromas as this cooks and get ready for some serious cold-weather comfort food!
P.S. Is it spring yet? Yeesh!