Sweet-and-Sour Butternut Squash or Pumpkin

This belongs to a category of Bangladeshi foods known as bharats. Part relish and part vegetable dish, they add extra flavor to a meal. We are beginning to find peeled and seeded butternut squash in our supermarkets now, making this dish a snap to make. Those who cannot find it will need to use a peeler to get the skin off. I like to use mustard oil here, as it gives a very Bengali taste to the dish. If you have never used it, this might be a good time to try. Otherwise, use olive oil. I love this with all pork dishes and at vegetarian meals with other vegetables, dal, and pooris (a deep-fried flatbread).