Spicy Squash
This is a north Indian dish, spicy, sweet and sour taste all in one. Typically this dish is served with puri and kachori (puri stuffed with urad dal).
- 4 cups sliced squash, I am using acorn squash (ladoo)
- 3 tbsp oil
- 1/8 tsp asafetida (hing)
- 1 tsp cumin seeds (jeera)
- 1/2 tsp fenugreek seeds (Methi dana)
- 1 tbsp coriander powder (dhania)
- 1 tbsp fennel seeds coarsely ground (saunf)
- 1/2 tsp turmeric (haldi)
- 1 tsp chili powder adjusts to taste
- 1/2 tsp paprika
- 1 tsp salt
- 4 whole dried red chilies
- 1 tbsp shredded ginger
- 1 tbsp lemon juice
- 1 tbsp mango powder
- 2 tbsp chopped cilantro (hara dhania)
Peel and cut the squash into cubes. Save about ¼ of the squash peel and chop them.
- In a small bowl, mix the shredded ginger, coriander powder, funnel, red chili powder, paprika, turmeric, and ¼ cup of water to make a paste.
- Heat the oil in a pan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add cumin seeds and asafetida after seeds crack add fenugreek seeds and red chilies and stir for a few seconds.
- Add the spice paste and stir-fry for a minute until spices start leaving the oil.
- Add the squash, squash peels, salt, and ¼ cup of water. Mix well. Cover the pan and let it cook on medium heat until the vegetables are tender. Squash will be semi mushy.
Make sure to stir gently every 3 to 4 minutes. Check if more water is needed.
- Lastly, add the mango powder, sugar and chopped cilantro. Mix everything and cover for a minute. Adjust the salt to your taste.
Tips: I have used acorn squash but any squash can be used whatever is available for example banana squash, butternut squash, buttercup squash etc. The only one I know does not work is spaghetti squash and pumpkin.
Suggestion: The recipe is with many blends of spices and great aroma makes a great dish to serve with plain rice. Just make the dish with extra gravy by adding more water on step 9. Serve with Puri, in North India Spicy Squash served with Urad Dal Puri.
Indian Squash Recipe | Butternut Squash Indian Recipes | Manjula's Kitchen
Indian cuisine is renowned for its rich and diverse flavors, one such delightful gluten-free vegetable curry-based Indian Squash Recipe is spicy squash Indian curry a dish that embraces the vibrant colors and aromatic spices synonymous with Indian cooking. To start select a fresh squash, preferably Butternut or Acorn Squash, though other options like banana squash or buttercup squash can also be employed. It's worth noting that spaghetti squash and pumpkin are not recommended for this particular squash recipe Indian. The first step involves the preparation of the squash, a crucial task to ensure the perfect texture in the final dish. Peel and cut the squash into cubes, reserving about ¼ of the squash peel for later use. This unique touch adds both texture and visual appeal to the Butternut Squash Sabzi. The heart of the dish lies in the aromatic spice blend that brings the Indian flavors to life. In a small bowl, combine shredded ginger, coriander powder, funnel, red chili powder, paprika, turmeric, and water to create a flavorful paste. This amalgamation of spices forms the base, infusing the squash with a medley of tastes that are quintessentially Indian. As the pan sizzles with anticipation, heat the oil to the right temperature. A simple test with cumin seeds determines the readiness of the oil; a crackling cumin seed indicates the perfect moment. Add cumin seeds, asafetida, fenugreek seeds, and red chilies to the hot oil. The ensuing aroma is a testament to the robust flavors that will unfold. The spice paste takes center stage as it sizzles in the pan. Stir-fry for a minute until the spices release their essence into the oil, creating a tantalizing blend. Now, it's time for the star of the show – the cubed squash, along with the reserved squash peels. Sprinkle salt, add water, and cover the pan, allowing the vegetables to simmer and tenderize. The squash transforms into a semi-mushy consistency, absorbing the myriad spices infused in the dish. A gentle stir every few minutes ensures even cooking, and periodic checks determine if more water is needed to maintain the desired texture. The Butternut Squash Sabzi takes shape, with the kitchen filled with the heady aroma of Indian spices.x In the final act, add mango powder, sugar, and chopped cilantro, elevating the dish with a burst of tanginess and freshness. The amalgamation of flavors is perfected as everything melds together under the lid for a minute. A final adjustment of salt ensures the dish is tailored to individual taste preferences. As the Butternut Squash Sabzi graces the dining table, it presents a feast for the senses. The blend of spices, the semi-mushy texture of the squash, and the infusion of mango powder create a symphony of flavors that captivate the palate. This Indian squash recipe is not just a dish; it's a celebration of culinary prowess and cultural richness amongst all other butternut squash Indian recipes. For those seeking variety in acorn squash recipes, this recipe seamlessly transitions to accommodate Acorn Squash. The versatility of this Indian squash recipe allows for a delightful twist using acorn squash, offering a slightly different flavor profile while still capturing the essence of Indian cuisine. Acorn squash recipes in Indian households often mirror the steps of this Butternut Squash Sabzi, proving that the charm of this dish transcends the specific type of squash used. In the realm of squash recipes Indian cuisine has a lot to offer, this Butternut Squash Sabzi stands out as a testament to the creativity and depth of flavor inherent in Indian cooking. Its adaptability with various types of squash ensures that households can explore the rich tapestry of Indian cuisine, savoring the distinctive tastes and aromas that make every bite a culinary adventure. Whether served with plain rice or accompanied by Urad Dal Puri in North India, this spicy squash dish is a gastronomic delight that bridges the gap between tradition and innovation in the realm of Indian cooking. If you liked this recipe then you must also try: Squash Ice Cream on Warm Squash Halwa, Butternut squash Badam Halwa, Butternut Squash & Almond Baked Crumble, Butternut Squash RisottoComments
Leave a CommentComment policy: We love comments and appreciate the time that readers spend to share ideas and give feedback. However, all comments are manually moderated and those deemed to be spam or solely promotional will be deleted.
Leave a Reply
You must be logged in to post a comment.
KM
August 15, 2021 at 11:51 amDo I HAVE to peel the acorn squash: or, can I leave it on for added texture and nutrients?
Manjula Jain
October 7, 2021 at 3:54 pmI do use some of the peel same reason for texture
Martha Smith
January 11, 2019 at 5:15 pmI LOVE this Kaddu ki subji spicy acorn squash! I make it once a week. Every week! I am a vegetarian and I am allergic to wheat, barley, DAL, lentils, and beans. I thank you for making vegan and vegetarian recipes that are without lentils, DAL, bean or wheat! So many Indian foods use these ingredients and I can not eat them or I have to go to the hospital for 2 weeks. Thank you for making kaddu ki subji! I seriously wish I could hug you! I make this recipe and your louki gourd recipe once a week. Every week. I made it for my friends and my in-laws and they loved it!
SELVI
April 22, 2018 at 4:53 amHi can i use our Indian pumpkin for this recipe.I am from Chennai Tamilnadu.
Manjula Jain
July 13, 2018 at 7:53 amSelvi, Yes
Harshita Verma
October 23, 2017 at 11:21 pmTASTY DISH
Ellen
September 30, 2017 at 1:43 pmDelicious! Made this today with butternut squash from my garden.
Pavan
September 25, 2016 at 7:44 pmI tried this recipe exactly as you told, and it tasted divine !
Thanks a lot for sharing your recipe.
Pavan
Manjula Jain
September 26, 2016 at 9:21 amPavan, Thank you, I appreciate comments
Asha Sharma
March 26, 2016 at 8:19 amAbsolutely delicious and easy recipe, Manjulaji. I prepared with little or no sugar because squash is often already quite sweet. Thanks as always for your lovely recipes….
Mamtha
March 14, 2016 at 6:31 pmLOVE LOVE LOVE this dish Manjula. It is so aromatic and tantalizes my tongue with sweet and spicy and sour tastes. Thank you so very much. The whole family loved it so much that it will be a regular preparation in my house from now on.
Manjula Jain
March 15, 2016 at 6:00 pmMamtha, Thank you
grace joseph
May 4, 2015 at 9:41 amIt was a tasty curry.I have always used coconut paste to make the curry,this was different I liked it.Thank you.
Chaya
March 22, 2015 at 9:54 amCan I make this with sweet potatoes instead of squash?
Manjula Jain
March 25, 2015 at 8:36 pmChaya, It will not be same both are very different vegetables, but try you will have new recipe.
serenamichelle
April 29, 2013 at 1:04 pmAbsolutely DELICIOUS! I doubled the recipe (but scaled the oil back to 1.5 tablespoon and used only 2 tablespoons of sugar) and used butternut squash. This dish is definitely going to become a regular in my menu rotation!
sarah
May 31, 2014 at 8:44 pmThis is the second time making it and it won’t be the last. Also doubled the recipe and used butternut squash. Added no sugar, besides the sweets included in the squash. Just found some amchoor powder while dumpster diving – awesome.
DJ Cardamom
December 21, 2012 at 12:30 amMany thanks Manjula! I’ve done this squash three times with butternut, delicatta, and red curry pumpkin and they’ve all be fabulous! I was short on amchur so i used a little anardana and pomegranate molasses! You should give that a try!
AC
November 11, 2012 at 10:42 amHi – This recipe looks lovely. Thinking of making it for a broup of about 12-14 people. Wondering if you have an idea of how many people the recipe serves as a side dish/Subji?
Thank hou!!
Contest November 2012 | Manjula's Kitchen | Indian Vegetarian Recipes | Cooking Videos
November 8, 2012 at 11:39 pm[…] sure to check out Manjula’s spicy squash recipe as an example. Good […]
ShaaroShreya
October 8, 2012 at 7:01 pmJust made your spicy squash dish. It was absolutely delicious!
However, I made two changes: I reduced the amount of sugar and I did not use lemon juice at all, only amchur.
Thanks so much for the recipe.
Will try another one of your your recipes tomorrow!
Dips
July 20, 2012 at 5:54 pmVery tasty recipe 🙂 Turned out awesome. Thanks Manjula aunty 🙂
Contest November 2011 | Manjula's Kitchen | Indian Vegetarian Recipes | Cooking Videos
November 4, 2011 at 5:51 pm[…] sure to check out Manjula’s spicy squash recipe as an example. Good […]
Amy G
November 3, 2011 at 12:11 pmThank you for your extraordinary Indian recipes! I made your Spicy Squash tonight and it was delectable ! Could I substitute chunked pineapple instead of the mango powder and sugar? I look forward to making more of you fabulous recipes.
Ciao from Sicily.
Amy
Amy G
November 3, 2011 at 11:59 amI made the spicy squash recipe tonight and absolutely loved it!! Do you think instead of the mango powder and sugar, I could substitute pineapple chunks?? I loom forward to the joy of cooking more of your delicious recipes! Ciao from Italy!!
TiaLisa Gamit
October 14, 2011 at 6:32 pmI wanted to thank you so much for your recipes! I don’t know what I would do without your site. I’m American and my husband is from Gujarat, India. When I married him I did know how to cook, but I was taught how to cook with meat, so my dishes where limited. Thanks to your site, I know what to cook for him 🙂 Thanks so much! This one was one of my Favorites.
Paul
August 22, 2011 at 9:07 amThis is a delicious recipe, I have cooked it several times.
In the recipe list it mentions lemon juice, and its shown in the recipe but it isn’t in the description. As thats what I actually cook it from, you may want to add it.
keep up the fantastic work!
nalini
July 25, 2011 at 7:04 pmWhat sorts of squash can be used? Are acorn or butternut acceptable?(not sure if Kaddu is available in all seasons at neighborhood Indian stores, or what its local name is).
thanks
nalini
Manjula Jain
July 25, 2011 at 8:37 pmNalini,
Eather acorn or butternut squash will work.
Raul Rojas
June 1, 2011 at 5:50 pmDear Aunty Manjula,
thank you for your recipes they are all delicious, I impress all my indian friends with your recipes and they have no idea how I learn to cook indian food so well.
Marcus
March 20, 2011 at 5:28 amHey,
I made this last night but I didn’t have any Mango Powder – I substituted some actual fresh mango, it wasn’t near ripened but hard so good for cooking. It tasted great with this curry.
I’m just wondering what mango powder actually tastes like and if by using fresh mangos I got a similar flavour? either way, tasty tasty!
cheers!
Liane
March 21, 2011 at 7:42 amHi Marcus – I can’t say what it would have tasted like using fresh mango in this dish but if it worked out ok and you liked it then that’s all that matters. Sometimes substituting can give you good results.
However, mango powder or “amchur” powder is used to give “tang” to a recipe and it’s got a sour / tangy quality to it. A tablespoon is a fair amount in the recipe so if you can find it sometime, definitely try it. Amchur and lemon as used together in this recipe – will give it a slightly sour / tangy quality. I hope that this helps!
Kim,Scotland
January 5, 2011 at 8:55 amDear Manjula,
This sound tasty. Do you take the squash peel out before serving or is it edible when cooked?
Thanks,Kim
Richa
October 26, 2010 at 10:34 amPlease share a Parval recipe. I remember eating aloo parval @ my neighbors place. She was a punjabi and used to pressure cook it!
Shreya
September 28, 2010 at 10:17 amDear Manjula Aunty,
Thank you for this wonderful recipe. I made this last night and it was very delicious. My husband who generally hates squash liked this dish very much.
Thank you once again for posting this wonderful recipe.
Paul
September 14, 2010 at 7:14 amManjula,
I have to say that this is probably my favourite ever Indian recipe. I have made it twice now, both times with butternut squash, and it’s quite delicious.
Thanks for your fantastic site!
Paul
JP
September 8, 2010 at 11:20 amthe spicy squash is wonderful.. i loved it.. although i made few changes- used very little oil and just 1/2 teaspoon stevia added to 1 1/2 teaspoon aamchur powder and made it a little hot with more red chilli powder.. it was excellent.. the basic idea of ginger paste made all the difference!!!
chanchal dinesh verma
July 28, 2010 at 4:42 amhi aunty thanks for your all tasty dishesesmy husband like it
Lesley
July 9, 2010 at 5:32 amI made this dish tonight using chayote or as we call them in Australia, chokoes. I sampled the dish before I added the mango powder and sugar and was a bit concerned. I couldn’t believe the difference adding these ingredients at the end made. Delicious! Thanks Manjula.
Jaya
July 9, 2010 at 2:24 pmHi Lesley, you have discovered one of the quirks of Indian cooking. It’s not done until it’s done! Unlike Italian or other cuisines, Indian dishes almost always taste bad until the dish is finished and everything has been added. Taste testing as it cooks doesn’t work. Glad it was all good in the end! 🙂
Lesley
July 9, 2010 at 8:43 pmI’ll remember that Jaya!
parshottam mathur
May 8, 2010 at 5:30 pmCAN YOU SEE HOW TO MAKING PIZZA. I LIKE YOUR ALL THE RECIPES.
THANK YOU SO MUCH
Aasma
May 4, 2010 at 6:18 pmHi Manjula aunty,
I made this curry tonight and it’s definately a hit, thank you for you wonderful recipes!!!!
Raveena
April 2, 2010 at 5:07 pmAunty,
I made this with zucchini squash and it turned out really good. Thank you for this recipe.
yowvana
March 25, 2010 at 5:23 amthanks so much for ur clear guidance in all ur recipies
why dont u make non vegitarian recipies too?
Geetha
April 19, 2010 at 3:10 pmManjula aunty,
I tried this today and came out very tasty, thanks for your clear guidance
Jaya
March 14, 2010 at 3:58 pmI made this today and it tasted very good. I, however, did not use the peels because I wanted a soft sabji dish without anything chewy in it. But the flavors were great.
Note to others, acorn squash is tough to cut. Use a sharp knife and be careful to not let the knife slip and cut yourself. I used a vegetable peeler to cut away the skin.
Anu Krishna
March 9, 2010 at 9:26 amDear Manjula aunty,
Thank you for this wonderful recipe. Really simple and tasty. I tried a small variation by substituting jaggery for sugar and it came out tasty too.
Your website is wonderful with the videos that makes it almost as good as someone standing beside us and helping us cook.
Thanks for all your efforts.
Jaya
March 6, 2010 at 10:56 amIs the squash peel necessary? It seems like it would be chewy and not soft like the rest of the squash. Please reply if you have made this dish with the peels. Thanks.
George
February 24, 2010 at 6:41 pmHi Mrs. Manjula,
I just made this tonight for my wife and it was great. This is the first time I have ever tried to cook an Indian dish. I followed your directions carefully, and found the video to be very helpful. I’m looking forward to trying some of your other recipes in the future. Thanks for sharing your recipes and videos!
Supraja
February 10, 2010 at 8:55 amHi Aunty,
I tried this recipe yesterday and it came out wonderful. I added in some onions. .I like your presentation, simple and clear.
Thanks for all the recipes.
natombi
February 7, 2010 at 12:01 pmHello! Thank you so much for your website. I made this dish along with one of your other dishes last night. My husband and son loved them!
Oly
January 7, 2010 at 5:12 pmDelicious! I made this tonight with some chickpeas, chapatis and pickles. And I have some left to have tomorrow with some pooris!
Thanks for this recipe.
Sej
December 27, 2009 at 12:18 pmHello Aunty, Thank you for all your awesome recipes here. I must admit I’ve learned a lot from you. Could you please post a recipe for cauliflower curry? Dry cauliflower would also work. Thanks again.
Passionate cook
December 15, 2009 at 8:16 pmHi aunty,
I was wondering if i can use zucchini for this dish???
Oly
March 21, 2010 at 5:58 amInstead of squash, try sweet potato. Or mix the 2 together.
Shubhi
December 13, 2009 at 10:45 pmThank You Aunty for a different n yummy recipe..
i want to share my experience ..i had a huge problem cutting the hard squash..i googled it..
To make the squash easier to cut, pierce the skin in a few spots, place it in a microwave oven and heat on high for 2 minutes. Let stand for another few minutes before carving.
Thank you again Aunty
Neena
November 16, 2009 at 8:23 amhi manjula aunty,
today i tried your recipe with the green pumpkin. it really turned out very delicioius. thanks a lot for the recipe.
Rima
November 12, 2009 at 7:43 amHi,
I made this dish and it came out very well, thanks for the recipe. Please keep posting new recipes, I have learnt to cook a lot of things from your website.
Thanks
Swati
November 10, 2009 at 7:39 pmHello Aunty,
which squash you used for it? butternut or acorn
Swati
November 10, 2009 at 7:39 pmHello Aunty,
which squash you used? Butternut or acorn
Swati
November 9, 2009 at 7:25 pmwhich squash you used for this recipe? – Acorn, Butternut
Aly
October 25, 2009 at 8:25 pmThis is delicious! I made it last night substituting mustard seeds for the fenugreek and left out the mango powder. I also used 1 tbs half maple syrup and 1 tbs sugar. It was so good – we couldn’t stop eating it! This is my new favorite!
Sangeeta
October 19, 2009 at 9:07 pmManjula Aunty, Thank you very much for this recipe. I made this for dinner tonight and it was yummy.
Priya
October 14, 2009 at 11:59 amhi,
I tried this recipe with Chayote.It came out really good.This recipe is definitely a keeper!
Thx,
Priya
reshma
October 4, 2009 at 4:24 amhello manjula anty,hw ru, after a long tm i hve open ur website
its improve more congrates to colour is changed
alkadixit
October 1, 2009 at 2:22 amis
squash same as KASHI PHAL OR SITAPHAL in hindi?
what is banana squash butternutor buttercup called in hindi?
Bhavika
September 29, 2009 at 1:13 pmHello Aunty,
Does this squah mean Bottle gourd ( duddhi ) or Pumpkin ?
I am not clear with that
Manjula Jain
September 29, 2009 at 8:31 pmHello Bhavika,
No this is not duddhi, this is kadoo
Anita
September 28, 2009 at 5:44 pmManjula aunty – I just made this spicy squash tonight with butternut squash and it was absolutely wonderful! I increased the water as you suggested to serve it over rice. Thanks for another great recipe!