We grow a lot of butternut squashes. As long as they are undamaged, they usually store well in crates so that we can use them throughout the year. One of my favourite ways to cook them is to cut them into 1/4 or 1/6 lengthways and roast them in the oven with a drizzle of extra virgin olive oil, salt and pepper and possibly some spices. When we are at the farm, however, it is not always feasible to light the bread oven and so I have been looking for stovetop recipes and experimenting with different recipes and ways of cooking them. I though that a potato rosti might work but without the starch that potatoes have, it was too difficult to flip. And so my quest began for more recipes. This recipe is based on one for onion bhajis.
BUTTERNUT SQUASH BHAJIS
- 2 cups coarsely grated butternut squash
- 1/2 teaspoon salt
- 1 teaspoon garam masala
- 1 teaspoon cumin
- 1/2 teaspoon fenugreek
- 1/2 teaspoon turmeric
- 1/2 teaspoon chilli
- 1 teaspoon coriander
- 1 egg
- 3 tablespoons self-raising flour
- sunflower oil
- 1/3 cup water
- Whisk the egg in a bowl and add the flour, water, spices and salt.
- Stir in the butternut squash.
- Heat some sunflower oil in a frying pan.
- Form quenelles using two dessertspoons.
- Gently put into the oil.
- Cover the pan and fry for 3 minutes on each side on a medium flame.
- Remove the lid and continue to fry, turning every two minutes until they are golden and crispy and cooked all the way through.