But this combination of butternut squash, nigella seeds, and caramelized onions, to enhance the onion flavor of the seeds are a perfect match. The dry red chili gives a little kick to offset the sweetness of the squash and the onions. This dish is great as a spread for an appetizer plate or as a side dish as part of a multi-course meal. Works well spread on to bruschetta or pita toasts.
Butternut Squash with Nigella Seeds
3 cups peeled and cubed butternut squash (1/2 inch cubes)
1/4 teaspoon nigella seeds
1 tablespoon canola oil
1/4 to 1/2 teaspoon kosher salt
1 small dry red chili
- Heat a 3 qt saucepan over medium heat with 1 tablespoon canola oil and add the nigella seeds and the dry red chili. Saute for 30 seconds and then add the chopped onions and 1/4 teaspoon salt. Continue to cook for 2 minutes till the onion is slightly translucent.
- Add the cubed butternut squash and cook uncovered over medium heat for 5 minutes. Toss the mixture around and then cook covered over medium low heat for 5 minutes. Remove the cover and toss again, check the salt - add if necessary. Then replace the cover and cook for a further 5 minutes till the squash is done.
Serves 3 to 4