Simple squash and potato bake is great for breakfast or a light lunch

The large, bright green opa squash — also known as bottle gourd, calabash, white gourd or lauki — is one of the most common squash varieties in India. Mostly used in cooked preparations, such as in a sabzi or added to dal or other lentil stews, the opa squash can also be eaten raw, as in a raita.

Rich in vitamins and fiber, it’s gentle on the stomach and easy to digest. In my childhood days, I remember an aunt drinking the juice of the squash daily to successfully help her lose weight. Ayurvedic physicians commonly recommend it to patients to balance liver function. Look for this squash in Indian or Asian grocery markets.

This simple bake is one way to enjoy the squash for breakfast or a light lunch with a salad. If you prefer not using cream cheese, replace it with a nut butter of your choice.

Anita Jaisinghani is the chefowner of Pondicheri restaurant in Houston. Her new cookbook, “Masala” (Ten Speed Press), is out now. Email: anita@pondicheri.com. On the web: india1948.com.

SQUASH POTATO BAKE

POTATO LAYER

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• 2 tablespoons crumbled dried fenugreek leaves

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• 4 ounces cream cheese, softened

• 1 medium serrano pepper, minced

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SQUASH LAYER

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1 pound potatoes, any kind

2-4 tablespoons olive oil

1 teaspoon salt

1 pound opa squash

1 teaspoon salt

1 teaspoon ajwain

1 teaspoon black pepper

2 tablespoons olive oil

YOGURT SAUCE

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• Generous sprinkle of red chile powder

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1 cup plain whole-milk yogurt

½ teaspoon salt

1 tablespoon honey

1 tablespoon olive oil

1 teaspoon mustard seeds

Instructions:

Preheat the oven to 400 degrees. Grease the bottom of a shallow 6-by-8-inch baking tray. Without peeling, slice the potatoes thinly. If using a large Idaho potato, cut in half and then slice thinly. Toss with fenugreek leaves, olive oil, cream cheese, serrano and salt. The cream cheese and herbs will cling to the potatoes, just make sure there are no lumps. Spread the potato slices on the baking

tray.

Without peeling, slice the squash into half or quarters then slice thinly. Toss with salt, ajwain, black pepper and olive oil and place over the potatoes. Bake at 400 degrees for 20 to 25 minutes or until the top is golden, then turn the heat down to 300 degrees and cook for another 15 to 20 minutes. Let it rest for about 10 minutes, then add herb sprigs on top. Slice into squares or wedges, add and serve with the yogurt sauce.

To make yogurt sauce: In a small bowl, combine the yogurt with salt and honey. Transfer to a serving bowl and sprinkle the red chile powder on top. In a small frying pan, heat up the olive oil and pop the mustard seeds.

Pour over the chile powder. Stir a little and serve.

NOTES & VARIATIONS

• This recipe also works with zucchini or yellow squash.

• If you do not have fenugreek, use any herb of your choice — rosemary or sage work well.

• If you do not have ajwain, which is like a celery seed, use celery or fennel seeds, or leave it out altogether.

Ajna Jai/Contributor