Barkha's Butternut Squash – Burlap & Barrel

Ingredients

• 3 Tbsp cooking oil
• 1½ tsp Aravali Black Mustard seeds
• 6-8 curry leaves
• 1 inch fresh ginger, cut into juliennes
• 2 dried red Kashmiri chilies cut into small pieces (optional)
• ½ tsp New Harvest Turmeric
• ½ tsp Kashmiri Chili Powder
• ½ tsp Ground Black Lime (or more as needed)
• 1-2 tsp salt (or to taste)
• 6 cups butternut squash, peeled and cut into 1-inch pieces
• 1 tsp Panela Cane Sugar