40 Min

DF

GF

V

Roasted Butternut Squash

When you see a beautiful local butternut squash, buy it! A good peeler allows you to easily peel the skin off before cutting into it. Leave the seeds and the core in. They roast in the oven with the squash and add a delicious texture and flavor.

Share this recipe

Cook Time

40 Minutes

Serves

3

Directions

Step 1

Preheat the oven to 400°F. Peel the squash, cut it in half length-wise, then into angled wedges (leave core and seeds in).

Step 2

Toss with red bell peppers, olive oil, salt, black pepper, serrano, cardamom, and cumin.

Step 3

Place on a sheet pan and bake at 400°F for 20 minutes. Turn oven down to 350°F and bake for another 10 minutes. Squash should be soft, test with a fork, and serve.

Notes & Variations

Add to a salad of ribboned kale right out of the oven. The heat from the squash will soften the kale.
Top with sesame seeds for a little crunch.
Use to top rice or as a filling for sandwich.
Drizzle with plain yogurt just before serving or put cheese on few minutes before it is finished cooking in the oven.

Ingredients

1 butternut squash (approximately 1 pound)

1 cup sliced red bell peppers

3 tablespoons olive oil

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

1 teaspoon minced serrano pepper

1 teaspoon ground cardamom

1 teaspoon ground cumin

Step 1

Preheat the oven to 400°F. Peel the squash, cut it in half length-wise, then into angled wedges (leave core and seeds in).

Step 2

Toss with red bell peppers, olive oil, salt, black pepper, serrano, cardamom, and cumin.

Step 3

Place on a sheet pan and bake at 400°F for 20 minutes. Turn oven down to 350°F and bake for another 10 minutes. Squash should be soft, test with a fork, and serve.

1 butternut squash (approximately 1 pound)

1 cup sliced red bell peppers

3 tablespoons olive oil

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

1 teaspoon minced serrano pepper

1 teaspoon ground cardamom

1 teaspoon ground cumin

Notes & Variations

Add to a salad of ribboned kale right out of the oven. The heat from the squash will soften the kale.
Top with sesame seeds for a little crunch.
Use to top rice or as a filling for sandwich.
Drizzle with plain yogurt just before serving or put cheese on few minutes before it is finished cooking in the oven.

Tags:

40 Min

Stock Your Pantry

Aromatic Masala Dabba

$250

A handmade spice box containing chai masala, fennel seeds, coriander seeds, whole black peppercorns, whole green cardamom pods with a few black cardamom pods, garam masala, mace pods and nutmeg.

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Tags:

40 Min

Stock Your Pantry

Aromatic Masala Dabba

$250

A handmade spice box containing chai masala, fennel seeds, coriander seeds, whole black peppercorns, whole green cardamom pods with a few black cardamom pods, garam masala, mace pods and nutmeg.

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Feeling curry-ous?

Give these squash curries a try!

SIDE DISH NOT NECESSARY

Roasted Squash Curry

Squash Spinach Curry

120 Min

GF

Black Turtle Bean Curry with Butternut Squash

These turtle beans are not typically seen in India, however like most other beans they are delicious with spices. The butternut sqush adds a sweet, creamy flavor and makes for strikingly beautiful presentation.

15 Min

GF

Chilled Squash Soup

With an abundance of local yellow and green squash, here is a chilled herby soup reminiscent of gazpacho but with varied flavors. Remember to leave the peels on, this is where the fiber rests and all our bodies could use more fiber.

120 Min

GF

Roasted Butternut Squash with Pumpkin Seed Masala

One day, I had a large chunk of butternut squash left over, here is the recipe that followed...

40 Min

GF

V

Roasted Pumpkin Sabzi

Go ahead, surprise your family and serve this with your Thanksgiving meal – it might become a tradition! You may serve this warm or at room temperature or even tossed into a salad.

35 Min

GF

NF

Roasted Squash

Squash is one of those plain canvas kinds of vegetables that can absorb any flavor you put on them.

30 Min

DF

GF

V

Roasted Squash Curry

This curry is inspired by the stews of South India and can be prepared with other root vegetables also.

70 Min

DF

GF

V

Roasted Squash with Austrian Pumpkin Seed Oil

Emerald green, shiny, almost tarlike cold-pressed oil that tastes of smoky dark walnuts and pumpkin seeds, which pairs beautifully with roasted squash. I have also used it to top yogurt, chopped salads, roasted figs and to dip warm bread in.

60 Min

GF

Roasted Summer Squash with Avocado Raita

This is a quick and easy recipe to extract the best flavor out of summer squashes.

55 Min

GF

Roasted Zucchini with Blossoms

Every summer I watch as zucchini flowers — or squash blossoms — appear at farmer’s markets. Despite the excitement they evoke and entire menus at some restaurants dedicated to this delicate flower, I often wonder what the fuss is all about. They are visually beautiful but, flavor-wise, for me it’s like biting into a wisp with mild zucchini flavor. When I do buy them, they get tossed into salads or used as a garnish for something related. A couple of weeks ago an old friend, Ben Berryhill, who now owns and operates the Red Drum Café in Charleston, S.C., texted me a photo of the dinner he had prepared for his family: roasted zucchini topped with squash blossoms. Ben was the executive chef at Café Annie back in the late ’90s, where I learned everything. Needless to say, he inspired me to pick up some beautiful, pungent, yellow and green zucchini with bright-yellow blossoms at Gundermann Farms that weekend and cook them in a way to incorporate the blossoms. I still could not taste any real flavor from the blossoms, but it made for a delicious and beautiful lunch, devoured by those around me. Blue Heron Farm’s wonderful goat chèvre adds a delicious creamy texture, but feel free to replace it with any cheese of your choice.

35 Min

GF

Spaghetti Squash

Spaghetti squash is quite the exciting discovery in my kitchen, and I hope you give it a try.

90 Min

GF

NF

Squash Potato Bake

The large bright green Opa squash (also known as bottle gourd, calabash, white gourd or lauki) is one of the most common squash varieties in India. Mostly used in cooked preparations like a sabzi or added to a lentil stews like dal, the opa squash can also be eaten raw, like in a raita. Unusually rich in vitamins and in soluble and insoluble fiber, it’s gentle on the stomach and easy to digest. In my childhood days, I remember an older aunt daily drinking the juice of the squash to successfully help her lose weight. Ayurvedic physicians commonly recommend it to patients to balance liver function. Look for this squash in Indian or Asian grocery markets. Despite its health benefits, the squash does need a boost of added flavor and this simple bake is one way to enjoy it for breakfast or a light lunch with a salad. If you prefer not using cream cheese, replace it with a nut butter of your choice.

30 Min

DF

GF

V

Squash Spinach Curry

Spinach cooked with vegetables or meat is a common combination - however, here we are being careful to barely cook the spinach so it remains bright and flavorful.

40 Min

DF

GF

V

Stuffed Squash

Pattypan squash is small & shallow with scalloped edges. This squash is easy to handle because its skin isn’t too thick & cooks relatively quickly.

45 Min

DF

GF

V

Stuffed Summer Squash

The mild flavor of squash takes on the aromatic flavor of spices well!

120 Min

GF

Black Turtle Bean Curry with Butternut Squash

15 Min

GF

Chilled Squash Soup

120 Min

GF

Roasted Butternut Squash with Pumpkin Seed Masala

One day, I had a large chunk of butternut squash left over, here is the recipe that followed...

40 Min

GF

V

Roasted Pumpkin Sabzi

Go ahead, surprise your family and serve this with your Thanksgiving meal – it might become a tradition! You may serve this warm or at room temperature or even tossed into a salad.

35 Min

GF

NF

Roasted Squash

Squash is one of those plain canvas kinds of vegetables that can absorb any flavor you put on them.

Drinks

Drinks

Hot Drinks

Cold Drinks

Cocktails

Condiments

Condiments

Raita

Chutneys

Pickles

Masala

Grains

Grains

Buckwheat

Khichri

Millet

Noodles

Quinoa

Rice

Whole Grains

Dough

Dough

Roti

Paratha

Naan

Bread

Crackers

Pizza

Batter

Batter

Dosas

Pancakes

Crepes

Savory Baked

Savory Baked

Biscuits

Bread Pudding

Soups

Soups

Light Soup

Creamy Soup

Dal Soup

Stews

Cold Soup

Snacks

Snacks

Chaat

Spreads

Fried Snacks

Nosh

Legumes

Legumes

Dal

Beans

Salads

Salads

Veg Salads

Non-Veg Salads

Land & Sea

Land & Sea

Eggs

Birds

Meat

Fish

Shellfish

Paneer

Paneer

Paneer

Vegetables

Vegetables

Sabzi

Potatoes

Mushrooms

Eggplants

Cauliflower

Squashes

Root Vegetables

Vegetable Curries

Green Vegetables

Okra