Fenugreek’s perfumed bitterness is a perfect match to the juicy pieces of tender squash in this easy-to-make curry. Because of its subtle tastes, I often find myself using fewer herbs and spices when I cook this squash.
Cut off and discard the stem and heel ends of the squash. Peel the squash with a vegetable peeler and cut it in half lengthwise. Scoop out the seeds and the surrounding spongy mass with a spoon or a melon baller, creating firm-fleshed, pale green squash “boats.” Cut the squash boats into 1-inch pieces and place them in a medium-size bowl. Add the turmeric and toss to coat t