Kashmiri dum aloo recipe is among the top hot cooking recipes....

eggplant cooked with poppyseed paste recipe as per anupem...

How to makeHot tomato and spring onions?How to cookHot tomato and spring onions?Learn th...

How to makeBaghare Baingan ?How to cookBaghare Baingan ?Learn the recipeBaghare Baingan ...

How to makeVegetable Khorma?How to cookVegetable Khorma?Learn the recipeVegetable Khorma...

Its a very tasty chatny with chapati naan roti even with rice...

Roasted Butternut Squash With Indian Spices Recipe, How To Make Roasted Butternut Squash With Indian Spices Recipe

Name: Roasted butternut squash with indian spices
Prep time: 15 min
Cook time: 30 min
Total time: 30 min
Yield: 2 persons

This sweet, hot dish gives a multi-textural taste of both sweet and hot flavors that combine both American techniques and indian ingredients.

About Recipe

How to make Roasted butternut squash with indian spices

(4 ratings)

0 reviews so far

Prep time
15 mins

Cook time
30 mins

Total time
45 mins

Author : Vahchef
Main Ingredient : Squash

Servings : 0 persons
Published date : November 06, 2016

Ingredients used in Roasted butternut squash with indian spices
• Green chilis chopped coarsely - 2-3 .
• Maple syrup (can also use brown sugar 1-2 tb) - 1-2 tablespoons.
• Salt to taste - 1 teaspoons.
• Garam masala (powder) - 1/2 teaspoons.
• Coriander - 1/2 teaspoons.
• Cayenne (or chilli powder)or more if you like heat - 1/4 teaspoons.
• Cumin - 1/2 teaspoons.
• Vegetable oil - 2 teaspoons.
• Medium onion, sliced - 1 slice.
• Butternut squash, peeled, seeded, cubed in 1 inch pieces - 1 big.
• Golden raisins (or dried small fruits like cranberries) - 1/4 cup.
• Nuts, chopped (can use cashews, pistachios, or almonds) - 1/4 cup.
• Sesame seeds (optional but nice to use) - 1 tablespoons.
• Chopped coriander (or a few curry leaves) - .
Method:
Preheat oven to 375F (medium hot oven). In large bowl, mix all ingredients and combine so spices and oil coat all vegetables. Place vegetables on large cookie sheet in single layer and spread out so vegetables can roast and not steam. Place in oven and cook for about 30 minutes, turning vegetables one or 2 times.