Kumro Bharta / Spicy Mashed Butternut Squash

Butternut Squash - 1 small
Kala Chana Sprouts / Black Chickpea Sprouts - 1 cup
Oil - 1 tbsp
Paanch Phoron - 1 tsp (a mix of cumin, fennel, nigella, fenugreek, mustard seeds)
Hing / Asafoetida - 1/4 tsp
Green Chili - 2, chopped
Garlic - 1 clove, grated
Onion - 1/2 cup, chopped
Cayenne Pepper - 1/4 tsp
Salt

Place the kala chana sprouts in a sauce pan, cover with an inch of water and bring to boil. Reduce the flame and simmer for around 30 minutes till the chana gets soft. Remove from heat and drain the remaining liquid.

Preheat oven to 350F. Cut the butternut squash  into 2 pieces, lengthwise. Remove the seeds from inside. Take a baking sheet / dish and add 1/4 inch water. Place the squash cut sides down and bake for around an hour till the squash is fork soft. Cool and remove the skin and coarsely mash.

Heat oil in a skillet. Add the panch phoron and hing. Then add the green chili, grated garlic and chopped onion and cook till the onion gets soft.

Add cooked kala chana, mashed squash, cayenne pepper and salt. Mix well and cook for a few minutes more till the spices mix together. Serve hot.