Braised butternut squash with jaggery (Meetha kaddoo) from Classic Indian Vegetarian and Grain Cooking by Julie Sahni

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Accompaniments: Dill and garlic barley breads with shredded green chiles (Juan roti)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Agavegal on July 09, 2020

    This is very tasty, I used kabocha squash and brown sugar

  • Avocet on February 04, 2016

    p. 312 Very good and easy. Nice side dish that can be made ahead of time. It's easier to peel the skin off with a vegetable peeler before cutting up the squash.

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