Curried Butternut Squash with Mushrooms

1.

Begin by heating the vegetable oil in a wide skillet over medium-high heat until it shimmers. Add the butternut squash pieces, seasoning them with a pinch of kosher salt and black pepper. Cook the squash for about 2 minutes on each side until they develop a light brown crust. Once they are nicely browned, use a slotted spoon to remove the squash from the skillet and set them aside.

2.

Next, take your slit green chiles and add them to the same skillet along with the finely diced shallots. Season with a little kosher salt and sauté for about a minute, or until the shallots start to soften and become aromatic. Stir in the black mustard seeds, cumin seeds, curry leaves (if using), minced garlic, ground coriander, cayenne, and turmeric. Cook these spices for about 30 seconds, just until they start to sizzle and release their wonderful aromas.

3.

Now, add the sliced mushrooms to the skillet, sprinkling a bit more salt over them. Cook the mushrooms, stirring occasionally, for about 5 minutes until they release their moisture and begin to soften. Once the mushrooms are tender, return the browned squash to the skillet and pour in the coconut milk. Let the mixture simmer gently for about 5 minutes, allowing the flavors to meld together and the sauce to thicken slightly. If the mixture seems too thick, you can add a splash of water to achieve your desired consistency. Taste and adjust the seasoning with more salt if needed.

4.

Finally, stir in the lime juice, which will brighten up the dish and balance the rich flavors. Transfer the curried butternut squash and mushrooms to a warm serving dish, and garnish with fresh cilantro sprigs before serving. Enjoy this comforting and flavorful dish with your favorite sides or simply on its own.