Yummy Yellow Squash Sauté

Yesterday the good people from the local co op, Homegrown delivered a bamboo box filled with fresh, crunchy, radiating-light (almost) vegetables, fruits and dairy! Now here’s the thing: I like to experiment by ordering the local, sometimes-unknown vegetables but when they arrive, I’m often at a loss at how to prepare them. Aarrgghhh!

I find yellow squashes so attractive! They’re yellow, which is my favorite color. They’re slender and delicate, very un-intimidating! So I bought them (I’ve bought them before and I’d rather not say what happened to them that time :P)

This week they arrived, looking beautiful and sumptuous. I looked up some recipes online and found this one which immediately clicked because of the Indian flavors: spices, ghee. asafetida. Yes please!

So here’s my version.

Chop yellow squash into 1/2 inch slices

Sprinkle sambhar masala and leave for 15 minutes

Sliced yellow squash

Sliced yellow squash

 

Add some ghee in a pan and slide each piece in. No piling just placing side by side. Sprinkle some cumin powder and asafetida. After about 5 minutes turn each piece over and sprinkle this side with the same ingredients plus salt.

Once the slices start to brown, take out and serve hot with parathas or roti and pickle.

Sautéed yellow squash

Sautéed yellow squash

 

Puja Madan
Puja Madan is a Stevie-award winning leadership coach supporting entrepreneurs build their business with intentional productivity and mindfulness.

Puja’s qualifications include an MBA, 14+ years in tech startups and business strategy, meditation and spiritual development from India. She
contributes regularly to publications like the Washington Post, the Huffington Post, MindBodyGreen and ElephantJournal.