Healthy, Delicious, Gluten free and Vegan..this Butternut Squash Sabji is sure to impress even the most picky eaters. Give it a try and let your taste buds enjoy Punjabi flavours. For more tasty recipes, tips and product reviews pleaseSubscribe: https://www.youtube.com/user/eateastindianOur facebook page: http://www.facebook.com/EatEastIndianFollow us on twitter: https://twitter.com/EatEastIndianPinterest: http://pinterest.com/eateastindian/Instagram: http://instagram.com/eateastindianIngredients/ Method1/2 tsp garam masala1 butternut Squash1/2 cup chopped onions1 tsp fenugreek seeds (Methre)/Methi seeds2 tbsp oil1/2 tsp cumin seeds2 tomatoes - pureed1 tsp dried fenugreek leaves ( Kasuri Methi)salt per taste and 1 trp paprika ( or red chilli powder)Optional- Cilantro leaves for garnishMethod:Cut Butternut Squash into big chunks.Pat with some oil and then bake at 400 F for 20-30 mins until tender. Let them cool down then peel the skin off and mash them up. In a pan, heat some oil and fry fenugreek and cumin. Let them sizzle for a min and add onions. Mix and add salt/red chilli powder.Give 2-3 mins. Add tomato puree. Cover the pan and Cook for 3-4 more mins. Add in mashed squash. Allow all the flavours to combine well so another 2-3 mins. Then finish off with garam masala and dried fenugreek leaves.