Roasted Butternut Squash with Pumpkin Seed Masala
120 Min

Roasted Butternut Squash with Pumpkin Seed Masala

One day, I had a large chunk of butternut squash left over, so I drizzled it in olive oil and sprinkled it with salt, wrapped it in a piece of foil, put it in the oven and then forgot about it. Two hours later, I took it out and it had turned into this glorious piece of roasted, caramelized squash like I had never seen before. Here is the recipe that followed.

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Cook Time

2 Hours



Step 1
Heat the oven to 350°F. Rub the butternut squash in olive oil and salt, wrap it tightly in foil and place it in the oven. After an hour, turn the heat down to 250°F for another 30 minutes.
Step 2
In a small frying pan, heat the olive oil and pop coriander and mustard seeds. Turn the heat off and add the pumpkin seeds, herbs, and salt.
Step 3
Drizzle the pumpkin seeds masala over the butternut squash, alternating with the plain yogurt. Serve immediately.
6-inch thick piece of butternut squash (roughly 1 pound)
2 tablespoons ghee
Generous pinch of sea salt
3 tablespoons olive oil
1 teaspoon black mustard seeds
1 teaspoon coriander seeds
2 tablespoons pumpkin seeds
2 tablespoons chopped herbs
Pinch of sea salt
2 to 3 tablespoons plain whole-milk yogurt

Notes & Variations

  • Replace the yogurt with a squeeze of lemon juice.
  • Replace the ghee with coconut or olive oil.
  • Depending on how accurate your oven temperature is, the squash may need less or more time, so check on it halfway through the baking process.
  • Use reserved portion of a large butternut squash or one whole squash.
120 Min

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