Yellow Squash Curry

Ingredients
Yellow Squash - 1 (cubed)
Onion - 1 (finely chopped)
Green chilly - 1 (minced)
Tomato -1 (chopped)
Ginger garlic paste- 1tsp
Chilly powder - 1 tsp
Turmeric powder -1/4 tsp
Coriander powder - 1 tsp
Garam Masala - 1/4tsp
Coconut milk - 1/4 cup
Salt - to taste
Mustard Seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Curry leaves -5 leaves
Cilantro - for garnish
Oil - 2 tblsp   
Heat oil in a pan, splutter mustard seeds, cumin seeds and curry leaves. Add chopped onion and green chilly and saute nicely, followed by ginger garlic paste.  Add chopped tomatoes and sate till everything forms a gravy.  Now add the yellow squash and fry along with turmeric powder,chilly powder, corriander powder, chicken masala and salt. Cover and cook till the squash is cooked adding little water as needed. Add coconut milk and let the gravy simmer for few minutes. Garnish with coriander leaves.

Grilled Baby Squash

Ingredients
1  tablespoon  olive oil
1  teaspoon  grated peeled fresh ginger
1/2  teaspoon  salt
1/2  teaspoon  ground coriander
1/4  teaspoon  ground cumin
1  pound  baby pattypan squash, cut in half crosswise
1  medium red onion, cut into 1-inch pieces
Cooking spray
1  tablespoon  fresh lemon juice
1  tablespoon  thinly sliced fresh mint leaves


Preheat grill. Combine first 7 ingredients in a large bowl; toss well. Thread squash and onion alternately onto each of 8 (10-inch) skewers. Place skewers on grill rack coated with cooking spray; grill 10 minutes or until tender, turning frequently. Drizzle with juice. Sprinkle with mint.

Butternut Squash Dal

For the dal

1 medium squash, roasted and deseeded
300g red lentils, rinsed and checked over
2cm piece of fresh ginger, peeled
1 tsp ground cumin
half a tsp turmeric
A small stick of cinnamon
1 litre hot water
For the tarka (optional)
2 red onions, thinly sliced
2-3 tbsp olive oil
2 cloves of garlic, thinly sliced
1 red large chilli, cut into thin strips

Put the cumin, turmeric, cinnamon, lentils and hot water into a saucepan. Grate the ginger straight into the pan.Simmer on a low heat for about 30 minutes, stirring occasionally.. Heat the olive oil in a frying pan and add the onions. Cook the onions on a very low heat until golden and caramelised. Once the lentils have absorbed all of the water and disintegrated, fish out the cinnamon stick and discard. Stir the roast squash into the lentils and give it a good stir with a wooden spoon to break up any lumps.Add the garlic and chilli to the tarka and cook on a low heat for another 10 minutes, while the dal warms through thoroughly.
Serve the dal in warm bowls with spoonful of the tarka on top to garnish.

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