Butternut Squash Raita

Name: Butternut Squash Raita
Yield: Serves 4 to 6
Ingredients: 1 pound, butternut squash, peeled, seeded, and shredded; 2 cups, plain whole-milk yogurt; ¼ cup, chopped fresh cilantro leaves and stems, divided; 1 , shallot, minced; 2 tablespoons, milk, plus extra as needed; 1 teaspoon, ground cumin; 1 teaspoon, packed brown sugar; ½ teaspoon, table salt; ¼ teaspoon, cayenne pepper; 1 tablespoon, vegetable oil; 1 teaspoon black, mustard seed; ¼ teaspoon, ground turmeric; ⅛ teaspoon ground, asafetida; 10 fresh, curry leaves

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Main Courses

Vegetables

Salads

A cookbook recipe exclusively for All-Access members from The Complete Salad Cookbook

SERVES4 to 6

A cookbook recipe exclusively for All-Access members from The Complete Salad Cookbook

WHY THIS RECIPE WORKS

Many people think that raita, an Indian “salad” with a yogurt “dressing,” is always cucumbers in yogurt. Actually, raitas are made with various vegetables, raw or cooked (think spinach, beets, onion, bitter melon, potato, and okra), and ser...

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