Masala Winter Squash
Updated Oct. 16, 2023
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large onion, peeled
- 5cloves garlic, peeled
- 1dried chili, or 1 teaspoon dried red chili flakes, or to taste
- 2tablespoons neutral oil, like grapeseed, corn or canola
- Salt and pepper to taste
- 1tablespoon curry powder, or to taste
- 1cup chopped tomatoes (canned are fine), optional
- 1½pounds peeled winter squash, like butternut or firm pumpkin, cut into 1-inch cubes
- Lime wedges
Nutritional analysis per serving (4 servings)
85 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 3 grams protein; 600 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine onion, garlic and chili in container of a food processor and grind until pasty. In a large skillet or casserole that can be covered, place oil and put over medium heat. Add onion mixture, salt and pepper and curry powder. Cook, stirring occasionally, until onion mixture begins to brown, 5 to 10 minutes.
- Step 2
Add tomatoes or ½ cup water, along with squash. Cover and adjust heat so mixture simmers steadily. Cook, stirring occasionally and adding more water if necessary, until squash is tender, about 20 minutes. Serve with lime.
Private Notes
Comments
Great flavors*, easy, but took far longer than described. It took over 40 minutes for the squash to get soft, and it would have been even better if I'd taken longer.
*I discovered partway through that we didn't actually have anything in our jar of curry powder. My wife grinds spices and approximated curry powder. The approximation was bitter (she thinks too much fenugreek) so we added sugar, cinnamon, cumin. Obviously not as the recipe was written, but not because it needed changing.
This was simple, easy & delicious. Had leftover butternut squash (raw) but not enough so added a couple of carrots. Used 1 1/2 T curry, 2 dried chiles, plus the tomatoes I had contained green chile. It was delightfully spicy. Garnished with yogurt and cilantro. Will make this again.
I made this twice. The second time I roasted the squash until just starting to carmelize (400 degrees for 20-25 minutes). I also popped some mustard seeds in the oil before adding the onion/garlic/chili paste. Be careful not to let the mustard seeds burn. I increased the red chilies to 3 dried (I’m a fire eater!). Came out great!
This was delicious. Did take a bit longer for the squash to cook.
I can't believe how good this is. I didn't use the food processor to grind into a paste. I just chopped the onions and garlic. I also prefer roasted squash to steamed squash, so I roasted the butternut squash for 15 minutes while I prepared the rest of the dish and then combined them. I used a 14-oz. can of baby Roma tomatoes and a teaspoon of dried Guntur Sannam chiles.
Just confirming what others have written. Depending on how firm/soft you want the squash, cooking time is 30 - 40 mins. For us, 1 t. of chili flakes is too much. Another time, would cut back to 1/2 - 3/4. What commends this recipe is its simplicity. Flavor somewhat basic, but good enough for us.
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