Indian Butternut Squash Recipes

Indian Squash Recipe Butternut Squash Indian …

WebSep 25, 2009 · Peel and cut the squash into cubes. Save about ¼ of the squash peel and chop them. In a small bowl, mix the shredded ginger, …

Rating: 4.8/5(5)
1. Peel and cut the squash into cubes. Save about ¼ of the squash peel and chop them.
2. In a small bowl, mix the shredded ginger, coriander powder, funnel, red chili powder, paprika, turmeric, and ¼ cup of water to make a paste.
3. Heat the oil in a pan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add cumin seeds and asafetida after seeds crack add fenugreek seeds and red chilies and stir for a few seconds.
4. Add the spice paste and stir-fry for a minute until spices start leaving the oil.

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Indian Butternut Squash Curry (Easy + Delicious)

WebDec 18, 2022 · Instructions. In a large skillet heat olive oil on medium-high until hot. Add squash and season with salt and pepper. Cook, stirring …

1. In a large skillet heat olive oil on medium-high until hot. Add squash and season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until slightly softened.
2. To the skillet add garlic, ginger and spices. Cook, about 1 minute, until fragrant. Add shallot and celery. Cook, stirring occasionally, 3 to 5 minutes, or until softened.
3. Add the coconut milk to the pan. Reduce the heat to medium and simmer, stirring occasionally, 10 to 12 minutes, or until thickened. (Be careful not to boil, as the coconut milk may separate.) Remove from heat and season with salt and pepper to taste.
4. Serve curry on top of rice, topped with chopped cilantro and peanuts.

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Roasted Butternut Tikka Masala Feasting At Home

WebOct 18, 2014 · Instructions. Preheat oven to 400F. In a medium bowl, toss butternut squash with olive oil, garam masala and salt, until evenly …

1. Preheat oven to 400F. In a medium bowl, toss butternut with 2 T oil, garam masala and salt, until evenly coated. Spread out on a parchment-lined sheet pan and roast in the oven for 30 minutes.
2. (If adding chicken, place cut up chicken into the same bowl. Drizzle with 1-2 teaspoons olive oil, 1 teaspoon salt and 1 teaspoon garam masala, and toss to coat. Place on another baking sheet or baking dish, and bake for 25 minutes or until cooked through. Broil for a minute or two to get a deeper color.
3. While the butternut is roasting, make the Tikka Masala sauce: Place sliced ginger, garlic and chiles in a food processor to make a paste. Pulse until very finely chopped. Heat the ghee or oil in a heavy bottom pot or dutch oven. Saute the paste over medium heat until nicely browned for 6-8 minutes, stirring often, scraping up brown bits with a metal spatula. Cook until golden. Add tomato paste, and sauté for 1-2 minutes, or until color deepens. Add spices, and cook for 2 more minutes.
4. Add tomatoes, salt, pepper, water and optional fenugreek leaves. Bring to a simmer, lower heat and simmer on low heat for 20 minutes.

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