I can not believe New Year is one week old already. This year has started with good company, good food and lots of love from every where. Winter seems very mild so far, going for walk everyday keeping up with my routine of yoga. Have not posted any recipie for quite some time, made this sabji, it is a favorite of my family. Easy to make with very little spices, mainly asfotedita (heeng) and dried red chilies. This goes very well with  poori and potato curry. I make it sweet and sour. It is hard to peel squash, these days you can buy pre cut so that makes it easy to make this wonderful sabji.

Cooking time 20 minutes, Yield 6 to 8 servings

2 cups butternut squash cut in square pieces

1/4 tsp asfotedita (heeng)

1 whole dry red chili break it in to small pieces

2 tbsp oil

1 tsp salt

1/2 tsp sugar

1 tbsp mango powder

Heat oil in pan when it starts to smoke put heeng then chillies, soon after put the squash give it nice stir let the squash get hot then add the salt and cover it, lower heat to medium. Wait for five minutes, by now squash leaves some water let it cook now for another 10 minutes on low heat. Now add the sugar and mango powder, if you feel it is too watery increase the heat and by stirring let the water evaporate. You mush the squash pieces at this time to make it half-mushed.