Instructions:

1. Halve the squash and clean out the seeds and discard. Peel the outer, tough skin. Cut squash into 1-inch-square pieces.
   
   
2. Measure out spices and set near the stove. Heat the oil in a large skillet over med-high heat until very hot. Add the fenugreek seeds and fry until they turn dark brown (about 10 seconds). Add the asafetida, coriander, and pepper. Stir once and immediately add the squash. Stir rapidly to distribute the spices (about 3 or 4 minutes). Sprinkle on salt to taste, stir. Lower the heat and cook, covered, until the squash is cooked but still holding its shaper (about 15 min). Uncover and sprinkle on the mango powder (or lemon juice). Reduce the heat and turn-fry for 2 minutes. Add the jaggery/brown sugar and cook until it melts and coats the vegetables (3-4 min). Serve warm, at room temperature, or cold.

Notes:

Cooking fresh pumpkin in a sweet-and-sour sauce with fenugreek, asafetida, and coriander is a common technique in the villages of north India. Quite frequently pumpkin blossoms, leaves, and twigs are folded into the dish during its preparation to lend a deeper texture and flavor. Meetha kaddoo, a favorite of my childhood, is wonderful with any Indian bread. I've suggested butternut squash in this recipe because it closely resembles the taste of Indian pumpkin [Guy: I think butternut squash works the best of the squashes I've used--it doesn't have as much moisture and holds its shape and texture well).