Indian Spiced Roasted Butternut Squash
This Indian-style roasted butternut squash is quick to make and packed with flavor. Perfect as a side dish or tossed into salads and grain bowls.
Servings 4
Ingredients
- 1 butternut squash medium-sized
- ½ teaspoon garam masala
- ¼ teaspoon turmeric powder
- ¼ teaspoon ground cumin
- ¼ teaspoon red chili powder
- ¼ teaspoon coriander powder
- ¼ teaspoon black pepper powder
- 1 tablespoon oil use ghee or butter for authentic Indian taste
- ½ teaspoon salt adjust to taste
Instructions
Prep the oven and squash
- Preheat the oven to 400°F (200°C).
- Peel the butternut squash, cut it lengthwise, scoop out the seeds, and cube it into 1-inch pieces.
Season the squash
- Add the cubed squash to the baking tray.1 butternut squash
- Drizzle oil (or ghee), then sprinkle on all the spices and salt.½ teaspoon garam masala , ¼ teaspoon turmeric powder, ¼ teaspoon ground cumin, ¼ teaspoon red chili powder , ¼ teaspoon coriander powder, ¼ teaspoon black pepper powder, 1 tablespoon oil, ½ teaspoon salt
- Toss well until each piece is coated. I sometimes use my hands for this!
Roast to golden perfection
- Roast for 25–35 minutes, flipping halfway through, until tender and browned on the edges.
Notes
Tested Tips from My Kitchen
- Cut evenly – Uniform cubes roast better and caramelize nicely.
- Avoid crowding – If using more squash, roast in two trays.
- Spice it your way – Skip the chili for a milder version.
- Use ghee for depth – Ghee brings out richer notes, especially with garam masala.
- Leftovers? – Store in the fridge for 3–4 days. Great in salads or wraps.
Nutrition
Calories: 118kcal | Carbohydrates: 22g | Protein: 2g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 301mg | Potassium: 671mg | Fiber: 4g | Sugar: 4g | Vitamin A: 19971IU | Vitamin C: 39mg | Calcium: 93mg | Iron: 2mg
