1    Squash, butternut

      3 tb Oil

    1/2 ts Fenugreek seeds

    1/2 ts Hing

      1 tb Coriander, ground

    1/2 ts Cayenne pepper

           Salt, kosher; to taste
      1 ts Mango powder

      3 tb Jaggery, powdered

  Place the squash on the side on a cutting board.  Using a sharp knife, cut
  its stem end off, then halve it (if necessary use a mallet to force the
  blade of the knife into the squash).  Scoop out the seeds and fibers from
  each squash half, the scrape the flesh to remove clinging fibers. Cut each
  half into 1 1/2 inch wedges and peel the hard skin off.  Cut the meat into
  1 1/2 inch pieces and set aside.

  Measure out the spices and place them right next to the stove in separate
  piles.  Heat the oil in a large skillet over medium-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
  to 4 minutes).  Sprinkle on salt to taste; stir.  Lower the heat and cook,
  covered, until the squash is cooked but still holding its shape (about 15
  minutes). Uncover and sprinkle on the mango powder.  Reduce the heat to
  medium and turn-fry for 2 minutes.  Add the jaggery and cook until it melts
  and coats the vegetables (3-4 minutes). Serve warm, at room temperature, or
  cold.
  Classic Indian Vegetarian and Grain Cooking, Julie Sahni per Mimi Taylor.