Butternut Squash Salad 1

Ingredients:

1 small butternut squash
1/4 cup chopped peanuts (optional)
2 tsp ghee for tempering
1/4 tsp cumin seeds
2-3 green chilies
salt to taste
1 tsp sugar
1 cup plain yogurt
handful fresh coriander leaves (cilantro leaves) chopped finely

Recipe:

Peel butternut squash, and remove seeds.
Cut squash into 1"x 1" pieces.
Cook squash in microwave for 5 minutes or in pressure cooker.
Mash it with a fork.
Add yogurt, salt, sugar, peanut powder(optional) and mix well.
Prepare ghee tempering with cumin seeds and chilies (1/8 tsp hing powder is optional).
Add it to squash and mix well.
Add chopped cilantro.
Serve as a side dish with chapaties or thick rotis (bhakari) or pita bread.

Notes:

1) I use the same recipe for red pumpkin.
2) I use the same recipe for roasted green bell pepper. Roast peppers directly on top of stove or in the oven and let them cool. Then remove skin, seeds and the stem and chop them into small pieces.
2) I use Toufayan pita bread. I roast pita bread on top of stove (using cake cooling rack). I use tongs and keep turning the bread until it puffs up and then open it and apply 1 tsp ghee on it. I serve this immediately.