As the weather starts to cool down, our minds turn to comforting, warming dishes that evoke the flavors and aromas of home. And what better way to do that than by incorporating the rich, velvety texture of roasted butternut squash into a variety of delicious Indian-inspired recipes? In this article, we’ll take you on a culinary journey through 18 mouthwatering, spicy butternut squash recipes that will satisfy your cravings and warm your heart. From classic curries to innovative twists on traditional dishes, these recipes showcase the versatility and flavor of this beloved gourd.
Butternut Squash Curry with Coconut Milk
This recipe combines the natural sweetness of roasted butternut squash with the rich creaminess of coconut milk, resulting in a deliciously comforting curry. Perfect for a cozy evening or as a side dish for your favorite meal.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs)
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out the seeds, and place on a baking sheet lined with parchment paper.
2. Roast the squash for 45 minutes or until tender.
3. In a large saucepan, heat the olive oil over medium heat. Add onions and cook until translucent, about 5 minutes.
4. Add garlic, cumin, curry powder, and turmeric; cook for an additional minute.
5. Add roasted butternut squash to the saucepan and stir well.
6. Pour in coconut milk and season with salt and pepper to taste.
7. Simmer the curry over low heat for 10-15 minutes or until heated through.
Cooking Time: About 1 hour and 15 minutes (including roasting time)
Spicy Butternut Squash Masala
This flavorful and aromatic recipe combines the natural sweetness of butternut squash with the warmth of Indian spices, creating a deliciously spicy masala that’s perfect for fall and winter meals.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon cayenne pepper
– Salt, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Toss the squash with 1 tablespoon oil, salt, and a pinch of cumin on a baking sheet. Roast for 30-40 minutes or until tender.
3. In a large skillet, heat the remaining 1 tablespoon oil over medium heat. Add onion and cook until translucent, about 5 minutes.
4. Add garlic, cumin, coriander, cinnamon, and cayenne pepper to the skillet. Cook for 1 minute.
5. Add roasted squash to the skillet and stir to combine with spice mixture. Season with salt to taste.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 45-50 minutes
Butternut Squash and Spinach Sabzi
This vibrant sabzi is a flavorful twist on traditional Indian spinach dishes, featuring the sweetness of butternut squash and the earthiness of fresh spinach.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 cups fresh spinach leaves
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 1/4 cup water
– Fresh cilantro, for garnish (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Peel and dice the butternut squash into 1-inch cubes.
3. Toss the squash with 1 tablespoon of oil, salt, and a pinch of cumin. Spread on a baking sheet and roast for 30 minutes, or until tender.
4. In a large pan, heat the remaining 1 tablespoon of oil over medium heat. Add the chopped onion and cook until translucent.
5. Add the fresh spinach leaves to the pan and stir until wilted.
6. Add the roasted butternut squash, turmeric powder, salt, and water to the pan. Stir well to combine.
7. Simmer the sabzi for 10-15 minutes or until the flavors have melded together.
8. Garnish with fresh cilantro, if desired.
Cooking Time: 45-50 minutes
Butternut Squash Kofta in Tomato Gravy
This recipe combines the comforting flavors of butternut squash, onions, and spices with the warmth of koftas, served in a rich tomato gravy. Perfect for a cozy evening meal or as a unique appetizer.
Ingredients:
– 1 medium butternut squash, cooked and mashed
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 1 pound ground lamb or beef
– 1 egg, lightly beaten
– 1 cup tomato puree
– 1/4 cup water
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine mashed butternut squash, onion, garlic, cumin, smoked paprika, salt, and pepper.
3. Add ground lamb or beef and mix until just combined.
4. Shape into small koftas and place on a baking sheet lined with parchment paper.
5. Bake for 15-20 minutes or until cooked through.
6. In a separate saucepan, combine tomato puree, water, and chopped parsley (if using). Simmer over medium heat for 10-15 minutes or until thickened.
7. Serve koftas in the tomato gravy and enjoy!
Cooking Time: 30-40 minutes
Butternut Squash Biryani with Fragrant Spices
This vibrant biryani is a creative twist on the classic Indian dish, featuring roasted butternut squash and aromatic spices. The sweetness of the squash pairs beautifully with the savory flavors of basmati rice and fragrant spices.
Ingredients:
– 1 large butternut squash, peeled and cubed
– 2 cups basmati rice
– 4 cups water
– 1 tablespoon ghee or vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon ground cardamom
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Roast the squash cubes for 30-40 minutes, or until tender.
2. Cook the basmati rice according to package instructions.
3. In a large skillet, heat the ghee or oil over medium heat. Add the chopped onion and cook until translucent.
4. Add the minced garlic, cumin, coriander, cinnamon, and cardamom to the skillet. Cook for 1-2 minutes, stirring constantly.
5. Combine the cooked squash, rice, and spice mixture in a large bowl. Season with salt to taste.
6. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 45-50 minutes
Butternut Squash and Lentil Dal
This comforting and nutritious dal combines the sweetness of roasted butternut squash with the earthy flavor of red lentils, making for a perfect weeknight meal. This recipe is a great way to get your daily dose of fiber, protein, and vitamins.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 cup dried red lentils, rinsed and drained
– 4 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Toss squash with a little water on a baking sheet and roast for about 45 minutes, or until tender.
2. In a large pot, sauté onion and garlic in a little oil until softened. Add lentils, broth, cumin, turmeric, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until lentils are tender.
3. Mash roasted squash with a fork and add to the pot. Simmer for an additional 5 minutes.
4. Taste and adjust seasoning as needed. Garnish with cilantro, if desired.
Cooking Time: About 1 hour and 15 minutes
Butternut Squash Stuffed Parathas
Elevate your snack game with this flavorful and nutritious recipe that combines the warmth of butternut squash with the flaky goodness of parathas.
Ingredients:
– 2 large butternut squashes, roasted and mashed
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon vegetable oil
– 1/4 cup lukewarm water
– Optional: garam masala, cumin seeds, or cilantro for added flavor
Instructions:
1. In a large mixing bowl, combine flour, salt, and baking powder.
2. Gradually add the roasted butternut squash mash to the dry ingredients and mix until a smooth dough forms.
3. Knead the dough for 5-7 minutes until it becomes pliable and easy to shape.
4. Divide the dough into 6-8 equal portions and roll out each portion into a thin circle.
5. Brush with oil, sprinkle with optional spices (if using), and fold the edges to form a triangle or square shape.
6. Cook on a non-stick skillet or griddle over medium heat for 1-2 minutes on each side, until golden brown.
Cooking Time: 8-10 minutes total
Butternut Squash and Paneer Tikka
Discover the harmony of sweet butternut squash and creamy paneer (Indian cheese) in this unique tikka recipe. The perfect fusion of flavors, textures, and spices.
Ingredients:
– 1 medium butternut squash
– 250g paneer (Indian cheese)
– 2 tablespoons olive oil
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon garam masala powder
– Salt, to taste
– 1 tablespoon lemon juice
– Chopped cilantro, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Peel and dice the butternut squash into bite-sized pieces.
3. In a bowl, mix together cumin powder, coriander powder, garam masala powder, and salt.
4. Add the paneer cubes to the spice mixture and toss well.
5. Drizzle olive oil over the butternut squash and toss to coat.
6. Place the squash on a baking sheet lined with parchment paper and roast for 30-35 minutes, or until tender.
7. Grill the paneer cubes until lightly browned.
8. In a serving dish, combine roasted squash and grilled paneer. Squeeze lemon juice over the top and garnish with cilantro.
Cooking Time: 45-50 minutes
Butternut Squash and Chickpea Curry
This flavorful curry is perfect for a cozy night in, combining the natural sweetness of roasted butternut squash with the creamy richness of chickpeas. Serve over rice or with naan bread for a satisfying meal.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk (14 oz)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet.
2. Roast squash for 45 minutes or until tender.
3. In a large pan, sauté onions and garlic until softened. Add cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute.
4. Add chickpeas, roasted squash, and coconut milk to the pan. Season with salt and pepper to taste.
5. Simmer curry for 10-15 minutes or until heated through.
Cooking Time: 60-75 minutes
Butternut Squash Halwa with Cardamom
Halwa, a popular Indian dessert, gets a sweet and creamy twist with the addition of roasted butternut squash and aromatic cardamom. This recipe is perfect for cozying up on a chilly evening.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1/4 cup ghee or unsalted butter
– 1 cup milk
– 1/2 cup sugar
– 1/4 teaspoon ground cardamom
– Pinch of salt
Instructions:
1. Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise and roast for about 45 minutes, or until tender.
2. Scoop out the flesh and blend it with ghee or butter, milk, sugar, cardamom, and salt until smooth.
3. Transfer the mixture to a saucepan and cook over medium heat, stirring constantly, until the halwa thickens and turns golden brown (about 10-12 minutes).
4. Remove from heat and let cool slightly. Serve warm, garnished with chopped nuts or dried fruit, if desired.
Cooking Time: About 1 hour 15 minutes (including roasting time)
Butternut Squash and Potato Roast
Roasting brings out the natural sweetness of butternut squash and potatoes, creating a comforting side dish perfect for the fall season. This recipe combines the two with aromatics and herbs to create a harmonious flavor profile.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
– 3-4 medium-sized potatoes, peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss squash and potatoes with olive oil, salt, and pepper until coated.
3. Spread the mixture on a baking sheet lined with parchment paper.
4. Roast for 30-40 minutes or until the vegetables are tender and caramelized.
5. Remove from oven and sprinkle thyme over the top.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 30-40 minutes
Butternut Squash and Fenugreek Leaves Stir-Fry
This recipe combines the natural sweetness of roasted butternut squash with the earthy flavor of fenugreek leaves, creating a delicious and nutritious stir-fry. Perfect for a cozy fall evening.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 2 cups fenugreek leaves (fresh or frozen, thawed)
– 2 tablespoons olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: red pepper flakes for added heat
Instructions:
1. Preheat oven to 400°F (200°C). Toss the squash with 1 tablespoon of olive oil and roast for 30-40 minutes, or until tender.
2. Heat remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened.
3. Add roasted squash, fenugreek leaves, salt, and pepper to the skillet. Stir-fry for 5-7 minutes, or until the greens have wilted slightly.
4. Taste and adjust seasoning as needed. Serve hot over rice or with naan bread.
Cooking Time: Approximately 45-50 minutes
Butternut Squash and Tomato Chutney
A flavorful and vibrant condiment perfect for topping naan, rice bowls, or using as a dip.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 cups mixed tomatoes (fresh or canned)
– 1/4 cup brown sugar
– 2 tbsp olive oil
– 1 tsp ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise, scoop out the seeds, and place it on a baking sheet.
3. Roast the squash for 45 minutes, or until tender and caramelized.
4. In a blender or food processor, combine the roasted squash, mixed tomatoes, brown sugar, olive oil, cumin, salt, and pepper.
5. Blend until smooth, then taste and adjust the seasoning as needed.
Cooking Time: 1 hour (including roasting time)
Serve: Warm or at room temperature, garnished with fresh cilantro leaves if desired. Store leftovers in an airtight container for up to 3 days.
Butternut Squash and Cashew Korma
This creamy and aromatic curry is a perfect blend of Indian spices, roasted butternut squash, and crunchy cashews. It’s an ideal dish for a cozy night in or as a unique addition to your next dinner party.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1/4 cup cashew nuts
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon ground cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Toss squash cubes with 1 tablespoon oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
2. In a large pan, heat remaining oil over medium-high. Add onion and cook until softened, about 5 minutes. Add garlic, cumin, curry powder, cinnamon, cardamom, and cayenne (if using). Cook for an additional minute.
3. Stir in coconut milk and roasted squash. Bring to a simmer and let cook for 10-15 minutes or until sauce thickens. Stir in cashew nuts.
4. Season with salt and pepper to taste. Garnish with cilantro leaves.
Cooking Time: Approximately 45-60 minutes
Butternut Squash and Rice Khichdi
Khichdi is a popular Indian dish made with rice, lentils, and spices. This recipe gives it a seasonal twist by adding roasted butternut squash for added sweetness and creaminess.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 cup uncooked white or brown rice
– 1 cup split red lentils, rinsed and drained
– 2 tablespoons ghee or vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt, to taste
– 4 cups water
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Roast the butternut squash cubes for 30-40 minutes, or until tender.
2. Heat ghee or oil in a large saucepan over medium heat. Add chopped onion and cook until translucent.
3. Add garlic, cumin, coriander, and salt. Cook for 1 minute.
4. Add rice and lentils. Stir to combine.
5. Add roasted squash, water, and a pinch of salt. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 20-25 minutes, or until rice and lentils are cooked.
Cooking Time: 45-50 minutes
Butternut Squash and Coconut Soup
Warm Up with Creamy Butternut Squash and Coconut Soup
This comforting soup combines the natural sweetness of roasted butternut squash with the richness of coconut milk, perfect for a cozy evening meal.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1 can full-fat coconut milk
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45 minutes, or until tender.
3. In a large pot, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
4. Add garlic, cumin, and coriander; cook for 1 minute.
5. Scoop roasted squash into the pot, along with coconut milk and vegetable broth.
6. Bring to a simmer and cook for 15-20 minutes or until soup has thickened slightly.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 1 hour 10 minutes
Butternut Squash and Peas Pulao
A flavorful Indian-inspired rice dish that combines the natural sweetness of butternut squash with the freshness of peas. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 medium butternut squash, peeled and diced
– 2 cups basmati rice
– 2 cups water
– 1 tablespoon ghee or vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup fresh peas
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat the ghee or oil in a large saucepan over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the diced butternut squash and cook until tender, about 5-6 minutes.
5. Add the basmati rice to the saucepan and stir to combine with the vegetables.
6. Add the water and bring to a boil.
7. Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and fluffy.
8. Stir in the fresh peas and season with salt to taste.
9. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 30-35 minutes
Butternut Squash and Yogurt Raita
A refreshing and creamy side dish or snack that combines the sweetness of roasted butternut squash with the tanginess of yogurt. This recipe is perfect for a light lunch, dinner accompaniment, or as a healthy snack.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 cups plain whole-milk yogurt
– 1/4 cup chopped fresh cilantro
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise, scoop out seeds, and place it on a baking sheet.
3. Roast the squash for 45-50 minutes or until tender.
4. Let the squash cool slightly, then peel and chop into small pieces.
5. In a large bowl, combine yogurt, cilantro, honey, salt, and pepper.
6. Add the roasted butternut squash to the yogurt mixture and stir until well combined.
Cooking Time: 45-50 minutes (roasting time) + assembly time
Summary
Discover the flavorful world of Indian cuisine with these 18 spicy butternut squash recipes. From curries to stews, and from koftas to biryanis, this collection showcases the versatility of butternut squash in traditional Indian cooking. With recipes like Butternut Squash Curry with Coconut Milk, Spicy Butternut Squash Masala, and Butternut Squash Biryani with Fragrant Spices, you’ll experience the rich flavors and aromas of India’s regional cuisines. Explore these innovative and mouth-watering dishes that will spice up your meal routine.
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