Are you looking for a flavor boost to spice up your meals? Look no further! Butternut squash, when combined with the bold flavors and spices of Indian cuisine, creates a match made in heaven. In this article, we’ll explore 20 spicy butternut squash recipes that will tantalize your taste buds and leave you craving for more.
From classic curries to innovative twists on traditional dishes, our collection of recipes showcases the versatility of butternut squash in Indian cooking. Whether you’re a seasoned cook or just starting out, these recipes are sure to inspire you to get creative in the kitchen. So, let’s dive into the world of spicy butternut squash and discover some delicious and easy-to-make dishes that will elevate your mealtime game.
Butternut Squash and Chickpea Curry
Warm Up with a Delicious Butternut Squash and Chickpea Curry!
This hearty curry combines the natural sweetness of roasted butternut squash with the creamy texture of chickpeas, all wrapped up in a flavorful Indian-inspired spice blend. Perfect for a chilly evening or a quick lunch.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon cayenne pepper (optional)
– Salt and pepper, to taste
– 2 tablespoons olive oil
– 1 can coconut milk (14 oz)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. In a large pan, heat the remaining 1 tablespoon olive oil over medium heat. Add onions and cook until softened, about 5 minutes.
4. Add garlic, ginger, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1-2 minutes or until fragrant.
5. Stir in roasted squash, chickpeas, and coconut milk. Season with salt and pepper to taste.
6. Simmer for 10-15 minutes or until the flavors have melded together.
Cooking Time: 45-50 minutes
Spicy Butternut Squash Dal
Spicy Butternut Squash Dal: A Hearty and Flavorful Indian-Inspired Stew
This recipe combines the sweetness of roasted butternut squash with the warmth of Indian spices, creating a comforting and spicy dal perfect for a chilly evening.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 cups split red lentils (masoor dal)
– 2 medium onions
– 3 cloves garlic
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– 1 can (14 oz) diced tomatoes
– 4 cups water or vegetable broth
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise and roast for 45 minutes, or until tender.
2. In a large pot, sauté onions and garlic until softened. Add cumin, coriander, turmeric, and cayenne pepper; cook for 1 minute.
3. Add the roasted squash, lentils, diced tomatoes, and water/broth to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes or until the lentils are tender.
4. Season with salt to taste. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 1 hour 15 minutes
Butternut Squash Masala
Experience the warm, comforting flavors of India with this simple and aromatic Butternut Squash Masala recipe. Roasted butternut squash is blended with a blend of Indian spices to create a creamy, slightly sweet, and utterly delicious sauce.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon ground cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– Salt, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45 minutes, or until soft.
3. Let the squash cool, then scoop out the flesh and blend with olive oil, onion, garlic, cumin, coriander, cinnamon, cardamom, and cayenne pepper (if using).
4. Heat the mixture in a saucepan over medium heat, whisking constantly.
5. Stir in coconut milk and season with salt to taste.
6. Simmer for 10-15 minutes or until the sauce has thickened slightly.
Cooking Time: 1 hour 30 minutes
Butternut Squash and Spinach Sabzi
This vibrant Indian-inspired dish is a perfect blend of roasted butternut squash, wilted spinach, and aromatic spices. Serve it with naan or rice for a comforting meal.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 4 cups fresh spinach leaves
– 2 tablespoons chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with olive oil, cumin, turmeric, and salt on a baking sheet. Roast for 30 minutes or until tender.
3. In a pan, sauté onion and garlic until softened.
4. Add roasted squash to the pan and stir to combine.
5. Wilt spinach leaves by adding them to the pan in batches, stirring continuously.
6. Season with salt to taste.
7. Garnish with cilantro, if desired.
Cooking Time: 45 minutes
Butternut Squash Coconut Curry
Warm up with this comforting and flavorful curry, featuring roasted butternut squash and a rich coconut sauce. This recipe is perfect for a cozy night in or as a main dish for a special occasion.
Ingredients:
• 1 medium butternut squash (about 2 lbs)
• 2 tablespoons coconut oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional)
• 1 can (14 oz) full-fat coconut milk
• Salt and pepper, to taste
• Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and roast for 45 minutes, or until tender.
3. In a large pan, heat coconut oil over medium heat. Add onion and cook until translucent.
4. Add garlic, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute.
5. Stir in roasted butternut squash and coconut milk. Season with salt and pepper to taste.
6. Simmer the curry for 10-15 minutes or until heated through.
7. Garnish with fresh cilantro leaves and serve over rice or with naan bread.
Cooking Time: 1 hour 30 minutes
Butternut Squash Biryani
This recipe combines the comforting warmth of butternut squash with the aromatic flavors of traditional Indian biryani. The result is a deliciously unique and nutritious dish perfect for any meal.
Ingredients:
– 1 medium butternut squash, peeled and diced
– 2 cups basmati rice
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric
– Salt, to taste
– 2 cups water
– Chopped cilantro, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook the rice according to package instructions.
3. In a large skillet, heat oil over medium-high. Add onion and cook until translucent.
4. Add garlic, cumin, coriander, and turmeric; cook for 1 minute.
5. Add diced butternut squash and cook until tender, about 10-12 minutes.
6. Combine cooked rice and squash mixture in a large bowl.
7. Season with salt to taste.
8. Serve hot, garnished with cilantro if desired.
Cooking Time: Approximately 30-40 minutes.
Butternut Squash and Lentil Stew
This hearty stew is a perfect blend of comforting flavors and nutritious ingredients, making it an ideal meal for a cozy evening. With the sweetness of butternut squash and the earthiness of lentils, this dish will surely become a new favorite.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent, about 5 minutes.
3. Add the butternut squash, lentils, cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
4. Pour in the vegetable broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the squash is tender.
5. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 40-50 minutes
Butternut Squash Tikka Masala
Experience the rich flavors of India with this creamy, comforting dish that combines roasted butternut squash with aromatic spices and tangy yogurt. This recipe is perfect for a cozy night in or as a unique twist on traditional chicken tikka masala.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1/4 cup plain Greek yogurt
– 2 tbsp lemon juice
– 1 tsp garam masala
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 1 can (14 oz) diced tomatoes
– 1 cup vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the butternut squash for 45-50 minutes, or until tender.
3. In a blender, combine yogurt, lemon juice, garam masala, cumin, smoked paprika, and cayenne pepper. Blend until smooth.
4. In a large skillet, heat the blended mixture over medium heat. Add diced tomatoes and vegetable broth. Simmer for 15-20 minutes or until the sauce thickens slightly.
5. Serve the roasted squash in the creamy tikka masala sauce, garnished with cilantro leaves.
Cooking Time: 1 hour 15 minutes
Butternut Squash and Potato Curry
This comforting curry is perfect for a chilly evening. The sweetness of butternut squash pairs beautifully with the earthiness of potatoes, all wrapped up in a flavorful Indian-inspired sauce.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 2-3 medium-sized potatoes, peeled and diced
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 1 can (14 oz) coconut milk
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic, cumin, curry powder, and turmeric; cook for 1 minute.
4. Add squash and potatoes; cook for 10-12 minutes or until tender.
5. Stir in coconut milk; season with salt and pepper to taste.
6. Simmer for an additional 5-7 minutes or until the sauce has thickened slightly.
7. Garnish with cilantro leaves and serve over basmati rice or with naan bread.
Cooking Time: About 30-40 minutes
Butternut Squash Stuffed Parathas
Elevate your snack game with this unique and flavorful recipe that combines the warmth of butternut squash with the crispy goodness of parathas. Perfect for a quick lunch or dinner, these stuffed parathas are sure to become a family favorite.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 1/2 cup lukewarm water
– 1 medium butternut squash, roasted and mashed
– 1 tablespoon ghee or oil
– 1/4 teaspoon cumin seeds
– Optional: chopped cilantro, onions, or bell peppers for added flavor
Instructions:
1. Mix flour, salt, and sugar in a bowl.
2. Gradually add lukewarm water to form a dough.
3. Divide the dough into 6-8 portions.
4. Roll out each portion into a thin circle.
5. Place a tablespoon of mashed butternut squash in the center of each circle.
6. Fold the dough over the filling, forming a triangle or square shape.
7. Cook parathas on a non-stick skillet or tava for 30-40 seconds per side, until golden brown.
Cooking Time: 10-12 minutes
Butternut Squash and Paneer Bhurji
Discover the perfect blend of creamy paneer, sweet butternut squash, and fluffy eggs in this unique and flavorful breakfast or brunch dish. This Butternut Squash and Paneer Bhurji recipe is a creative twist on traditional scrambled eggs.
Ingredients:
– 1 medium butternut squash, cooked and mashed
– 250g paneer, crumbled
– 4 large eggs
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a non-stick pan over medium heat.
2. Add the chopped onion and cook until translucent.
3. Add the crumbled paneer and cooked butternut squash; stir well.
4. Pour in the eggs and stir gently to combine with the other ingredients.
5. Cook for 3-4 minutes or until the eggs are scrambled.
6. Season with salt to taste.
7. Garnish with fresh cilantro and serve hot.
Cooking Time: 15-20 minutes
Butternut Squash Halwa
Butternut squash halwa is a traditional Indian dessert that’s perfect for the fall season. This creamy, sweet, and comforting pudding is made with roasted butternut squash, milk, and ghee, flavored with cardamom and saffron.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs)
– 1 cup milk
– 1/4 cup ghee or unsalted butter
– 1 tablespoon sugar
– 1/2 teaspoon ground cardamom
– 1/8 teaspoon saffron threads, soaked in 1 tablespoon hot water
– Pinch of salt
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half and roast for 45 minutes, or until tender.
3. Let the squash cool, then scoop out the flesh and puree it in a blender.
4. In a large saucepan, combine the squash puree, milk, ghee, sugar, cardamom, saffron, and salt.
5. Cook over medium heat, stirring constantly, until the mixture thickens and forms a creamy pudding (about 15-20 minutes).
6. Serve warm or at room temperature.
Cooking Time: 60-70 minutes
Butternut Squash and Methi Thepla
This recipe combines the sweetness of roasted butternut squash with the earthy flavor of methi (fenugreek leaves) to create a unique and delicious variation of traditional Indian flatbread, or thepla.
Ingredients:
– 1 medium butternut squash
– 1/4 cup methi leaves
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1 tablespoon ghee or vegetable oil
– 3/4 cup lukewarm water
Instructions:
1. Preheat oven to 400°F (200°C). Cut the butternut squash in half and roast for 30 minutes, or until tender.
2. In a pan, heat ghee or oil over medium heat. Add methi leaves and cook until wilted, about 5 minutes.
3. In a large mixing bowl, combine flour, salt, and roasted squash puree. Mix well to form a dough.
4. Knead the dough for 5-7 minutes, then divide into 6-8 portions.
5. Roll out each portion into a thin circle, about 3 inches in diameter.
6. Cook thepla on a non-stick skillet or griddle over medium heat for 30-40 seconds on each side, or until golden brown.
Cooking Time: 45 minutes
Butternut Squash and Moong Dal Khichdi
Khichdi is a popular Indian comfort food dish that’s easy to make and packed with nutrients. This recipe adds the sweetness of butternut squash to create a deliciously nutritious meal.
Ingredients:
– 1 medium butternut squash, peeled and diced
– 1 cup moong dal (split green gram)
– 2 cups water
– 1 tablespoon ghee or oil
– 1 small onion, finely chopped
– 1 teaspoon ground cumin
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Rinse the moong dal and soak it in water for at least 4 hours or overnight.
2. Cook the squash in a pressure cooker with 2 cups of water until tender. Alternatively, boil or bake it until soft.
3. Drain the soaked moong dal and add it to the cooked squash along with chopped onion, cumin powder, and salt.
4. Stir well and adjust the consistency by adding more water if needed.
5. Heat ghee or oil in a pan and add the khichdi mixture. Cook for 2-3 minutes over medium heat, stirring frequently.
6. Serve hot, garnished with fresh cilantro.
Cooking Time: 30-40 minutes (including soaking time)
Butternut Squash and Tomato Rasam
Rasam is a popular South Indian soup that’s perfect for any time of the year. This recipe combines the natural sweetness of butternut squash with the tanginess of tomatoes, making it a unique and delicious twist on traditional rasam.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 2 large tomatoes, chopped
– 2 cups water or vegetable broth
– 1/4 cup tamarind paste
– 1 tablespoon ground cumin
– 1 teaspoon ground coriander
– Salt, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, combine the squash and tomatoes.
2. Add the water or broth, tamarind paste, cumin, coriander, and salt.
3. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the squash is tender.
4. Use an immersion blender or a regular blender to puree the mixture to your desired consistency.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 25-30 minutes
Butternut Squash and Cashew Korma
This recipe combines the natural sweetness of roasted butternut squash with the richness of cashews, all wrapped up in a creamy korma sauce. Perfect as a main course or side dish for a special occasion.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 cup cashews
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon turmeric
– 1/4 teaspoon 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 blender or food processor, blend cashews with remaining 1 tablespoon oil, onion, garlic, cumin, coriander, turmeric, and cayenne pepper (if using) until smooth.
3. In a large skillet, combine blended cashew mixture and coconut milk. Bring to a simmer over medium heat. Stir in roasted squash and season with salt and pepper.
4. Simmer for 5-7 minutes or until sauce has thickened slightly. Serve hot, garnished with cilantro leaves.
Cooking Time: 45-50 minutes
Butternut Squash and Peas Pulao
This fragrant pulao is a perfect blend of flavors and textures, featuring roasted butternut squash and fresh peas in a flavorful rice dish. Perfect for a cozy dinner or as a side dish to accompany your favorite main course.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 cup basmati rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 cup fresh peas
– Salt, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Toss squash with oil, salt, and a pinch of black pepper on a baking sheet. Roast for 30-40 minutes or until tender.
2. Cook rice according to package instructions.
3. Heat oil in a large skillet over medium heat. Add chopped onion and cook until translucent. Add minced garlic and cook for an additional minute.
4. Add roasted squash, cooked peas, and cooked rice to the skillet. Mix well to combine.
5. Season with salt to taste.
6. Serve hot, garnished with fresh cilantro if desired.
Cooking Time: 45-50 minutes
Butternut Squash and Black Eyed Peas Curry
This hearty curry combines the sweetness of butternut squash with the nutty flavor of black eyed peas, making it a perfect comfort food for chilly days. Serve over rice or with some crusty bread for a satisfying meal.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 cup dried black eyed peas, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1 can (14 oz) diced tomatoes
– 2 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Roast squash cubes on a baking sheet for 30 minutes, or until tender.
2. In a large pot, heat oil over medium heat. Add onion and cook until softened, about 5 minutes.
3. Add garlic, cumin, curry powder, and black eyed peas. Cook for 1 minute.
4. Stir in roasted squash, diced tomatoes, and vegetable broth. Bring to a simmer.
5. Reduce heat to low and let curry cook for 20-25 minutes or until peas are tender.
6. Season with salt and pepper to taste. Garnish with cilantro leaves.
Cooking Time: 45-50 minutes
Butternut Squash and Fenugreek Leaves Stir Fry
This recipe celebrates the flavors of fall with a harmonious blend of roasted butternut squash, crispy fenugreek leaves, and aromatic spices. Enjoy!
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 4 cups fenugreek leaves (fresh or frozen, thawed)
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt and pepper, to taste
– 1 tablespoon soy sauce (optional)
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. Roast for 45 minutes or until tender.
2. Heat oil in a large skillet over medium-high heat. Add onion and cook for 3-4 minutes or until translucent.
3. Add garlic, cumin, turmeric, salt, and pepper. Cook for 1 minute.
4. Stir in cooked butternut squash and fenugreek leaves. Cook for an additional 2-3 minutes or until the greens have wilted slightly.
5. Taste and adjust seasoning as needed. Serve hot, garnished with soy sauce if desired.
Cooking Time: Approximately 50-60 minutes (including roasting time)
Butternut Squash and Yogurt Kadhi
This Indian-inspired soup is a perfect blend of sweet, tangy, and creamy flavors. The roasted butternut squash adds natural sweetness, while the yogurt and spices provide a rich and comforting depth.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1/4 cup plain whole-milk yogurt
– 1 tablespoon ghee or vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/2 teaspoon red chili powder (optional)
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45-50 minutes, or until tender.
3. In a large pan, heat the ghee or oil over medium heat. Add the chopped onion and cook until translucent.
4. Add the minced garlic, cumin, coriander, and red chili powder (if using). Cook for 1 minute.
5. Scoop out the roasted squash flesh and add it to the pan. Stir in the yogurt and salt.
6. Simmer the mixture for 10-15 minutes or until heated through.
7. Taste and adjust the seasoning as needed.
8. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: Approximately 1 hour 20 minutes
Summary
Get ready to spice up your mealtime with these 20 mouth-watering Indian-style recipes featuring butternut squash as the star ingredient! From curries and dals to biryanis and stews, this collection has something for every palate. Try Butternut Squash and Chickpea Curry, Spicy Butternut Squash Dal, or Butternut Squash Masala for a taste of India’s rich culinary heritage. With a range of spice levels and flavors, these recipes are sure to become new favorites in your kitchen!
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