As the weather gets colder in New England, it’s the perfect season to make this rich, warm dish. The aromas that fill our home while making palau are nostalgic. No matter where I’ve lived or traveled, there is a certain scent that will always make me feel like I’m home. For me it is the homemade Fiji masala that is sautéed with onions and garlic. There really is no describing it. You have to LIVE it to understand. My husband on the other hand is always looking for the incense and a lighter after I’m done cooking, along with opening windows. He doesn’t embrace the aromas as well as I do. Ha ha!
I have to be honest, when I was a child Kaddu was something I avoided in our home. It just seemed boring and was also a vegetable, so it was definitely on the no-go list. As I’ve gotten older it’s become something I really look forward to. Between my dad and my uncle’s gardens there is always a wealth of butternut squash to be shared toward the end of the summer months. It seems so rewarding to grown your own squash, cook it and feed your family with it. Even as an adult, I always ask my dad to peel and cut the butternut squash. It just seemed like so much work and I was quite intimidating. Eventually I just had to suck it up and figure it out on my own. It doesn’t really matter how you get to the diced squash, just as long as you do right? If you are a perfectionist – this is a great tutorial on how to cut a butternut squash.
There is a scent that is so familiar that no matter where I am I feel like I’m home. The aromas of the spices mixing together in the air feels like your walking though a foreign spice market. Your nose tickles and you breath in to almost taste the food. The smell of my family’s chicken curry. The anticipation of eating my most favorite Indian dish is the same every time, as if I was a small child waiting for dinner time. It means home, it means family, it is nostalgia at its finest.