Butternut squash with sesame is bit different and completely new recipe for me! I have found this recipe from the magical writer Smriti Bhodro in Facebook and with her amazing writing skills, I was lost to her memory lane! I am grateful to this writer who are sharing not only the classic Bangladeshi vegan recipes but also telling a story of her childhood, the classic household story of Bangladeshi society!

The original recipe was with pumpkin but I have tried this with butternut squash, as pumpkin season is still yet to come! But like original recipe, this is very simple but amazingly delicious and we also need only a few ingredients to make this!

First of all, we need to peel and cut the butternut squash in cubes or square shape. Well, to me one of the annoying thing to do in the kitchen is to peel off the pumpkin/gourd skin! Its hard, takes a lot of time and the various shapes of pumpkin/gourd makes it ridiculously difficult! However, I have managed to peel of the butternut and cut them in 1 inches square. Its important to cut them in same size, as stated in the original recipe to get the best taste. Cutting them in same shape and size also helps in even cooking.

Now in a deep pan, add Bangladeshi Mustard oil (or substitute any vegetable oil) and heat under medium temperature. When oil is warm, add two to three dried chili and half teaspoon of Nigella or black cumin seeds. I did not have regular dried chili, instead I used the small fat ones, but if you don’t like much spiciness, you can just skip the chili. Let the chili and nigella seeds bubble a bit and release nice fragrance, for few seconds.

Then add cubed butternuts to the pan! Stir and mix them well with oil and seeds. We will have to let the butternut cook for a one to two minutes.

Now add salt and turmeric powder to butternut pieces. You can also sprinkle some sugar to caramelize and enhance the flavor, but I don’t normally add sugar. Stir and mix everything well again and let the butternut roast a little and change colors.

Add two to three green chili for flavor. Skip chili if you don’t like it.

The butternuts will start to release some water after 5 to 6 minutes and the edges will start to get softer. At this point, cover the pot and cook under low heat. I do not like to stir butternuts too much, as they breaks very easily. So I kept the pan under low heat when I covered with lid. We do not need to add extra water, as butternut squash’s water content is very high.

After 10 minutes of simmering under low heat, the butternut looks very soft. Turn them with spatula carefully and check if all of them are cooked evenly. Check for salt too.

Now it is time to add the vital ingredient, the white sesame seed! When butternuts are completely soft and almost ready to serve, sprinkle a hip spoonful of white sesame seed. Lightly turn and mix everything.

My Sesame butternut squash is ready to serve! Sprinkle more sesame seed in serving bowl and enjoy this simple classic recipe with rice or hand made bread (ruti)!

Recipe: 6 portions, Time: 20-25 minutes

Ingredients: 1 Butternut Squash 1 tablespoon of White Sesame Seed 1 teaspoon of Turmeric powder 1 teaspoon of Nigella seed or Black cumin 2-3 Dried Chili 2-3 Green Chili 1 tablespoon Salt 10 ml of Bangladeshi Mustard Oil (or any vegetable oil)

1. Wash and peel the skin of Butter nut Squash. Cut them in 1inch square size. 2. In a pot, add oil and heat under medium temperature. Add dried chili and nigella seeds. Sizzle for few seconds and add cubed butternuts. 3. Stir and mix everything well and let the butternut roast a bit. Then add salt and turmeric powder and stir to mix again. Cook in open flame for 5-6 minutes. 4. After 5-6 minutes, add two fresh chili and cover the pot with lid. Turn the heat to low temperature and let the butternut cook evenly. 5. After 10 to 12 minutes, when butternuts look soft, check if they are cooked. Check for salt too and add more if you need. 6. Before serving in a dish, add white sesame seed to butternuts and lightly mix them. Serve with rice,ruti or porota.