1/1 Photo of Masala Winter Squash
This recipe originally appeared in the New York Times this past March. I love winter squash and paired with curry, chili and tomatoes, this seemed like it would be a hit in my kitchen. Though I have not tried it yet, I’m posting it here for sharing with my favorite foodies. I think this will make a terrific side with paired with Tandoori chicken.
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Units: US | Metric
- 1 large onion, peeled and quartered
- 5 garlic cloves, peeled and smashed
- 1 dried chilies or 1 teaspoon dried red chili pepper flakes
- 2 tablespoons canola oil
- salt and pepper (to taste)
- 1 tablespoon curry powder (more to suit your taste)
- 1 cup chopped tomato (fresh or canned, reserving liquid)
- 1/4-1/2 cup water
- 1 1/2 lbs peeled winter squash, cut into 1 inch cubes (butternut or pumpkin)
- 1 lime, cut into wedges
- 1Place onions and garlic into food processor bowl and grind until it is turns into a paste.
- 2Add oil to a saucepan or skillet over medium heat. Add garlic-onion paste, salt, pepper and curry and sauté for 5 to 10 minutes. Stir occasionally and allow the onions to brown.
- 3Add drained tomatoes, chili and squash to the skillet. Stir in in ¼ cup of water or reserved liquid from canned tomatoes if using. Cover and adjust heat so that you achieve a low simmer. Stir occasionally, adding more liquid as needed. Squash should be tender and ready to serve in 20 minutes. Season with salt and pepper to taste.
- 4Serve with lime wedges.
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Nutritional Facts for Masala Winter Squash
Serving Size: 1 (296 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 159.7
- Calories from Fat 68
- Total Fat 7.6 g
- Saturated Fat 0.6 g
- Cholesterol 0.0 mg
- Sodium 12.3 mg
- Total Carbohydrate 24.1 g
- Dietary Fiber 4.7 g
- Sugars 6.9 g
- Protein 2.9 g