Priya Patel’s Roasted Butternut Squash Tikka Masala

Jun/18/2021 / by Priya Patel

squashTikka masala is a classic dish that many Indians savor. Here is a take on the delicacy with a a healthier core ingredient: a butternut squash.

I am Priya Patel, wife and mom of three beautiful daughters, here to share a wholesome, nourishing and quick recipe. I create recipes that stay true to my Indian heritage while still being good for you.

I have been cooking since I was 12. I have had plenty of time to see how food affects everything from our energy levels to our skin health. I believe that we can change how we feel simply by what we eat.

My inspiration comes from the meals I cook for my family and the food I grew up eating. So here we go.

What is more comforting then any tikka masala recipe? A healthy version of one. This one is vegan, with no heavy cream, and tasty beyond measure. Oh, and to top it off, it is made with butternut squash.

At any Indian restaurant one dish we order will have tikka masala. You see, the love for tikka masala dishes started young, when my parents would order chicken tikka masala. I also used to look forward to the buttery naan and mango lassi they would order, my mouth dancing with flavor one bite after another.

The roasted butternut quash tikka masala recipe is easy to make. The sweet butternut squash with the creamy sauce is just delicious. Pair it with buttery naan, pickled onions, and rice, and it becomes the perfect weeknight dinner to indulge in with your family and friends.

The recipe


For the roasted butternut squash:

  • 1 small butternut squash, peeled and cubed into 1-inch cubes ( about 6 cups)
  • 2 tbsp olive oil
  • 1 ½ tsp garam masala
  • ½ tsp salt


  1. Preheat oven to 400F. In a medium bowl.
  2. Toss butternut squash in with 2 tbsp oil, garam masala and salt, until the squash is evenly coated.
  3. Spread out the squash on a sheet and cook for 30 mins.

For the sauce

  • 2 tbsp ghee (clarified butter)
  • 2 small onions, finely diced
  • 2 tbsp garlic, finely grated
  • 1 1/2 tbsp ginger, finely grated
  • 1 1/2 tsp garam masala
  • 1 1/2 tsp, ground cumin
  • 1 tsp turmeric powder
  • 1 tsp ground coriander
  • 6 Roma tomatoes, diced
  • 1 tsp Kashmiri chilli
  • 1 tsp, ground red chilli powder
  • 1 tsp salt
  • 1 tbsp kasuri methi
  • 1 can coconut milk
  • 1/4 cup water if needed
  • 4 tbsp fresh cilantro to garnish


  1. Heat the ghee in a pot. Fry the onions until soft (about 3 minutes), scraping up any browned bits stuck on the bottom of the pan.
  2. Add garlic and ginger and sauté for 1 min until fragrant.
  3. Add garam masala, cumin, turmeric, kasuri methi, and coriander.
  4. Fry for about 20 seconds until fragrant, while stirring occasionally.
  5. Pour in the tomatoes, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes maroon.
  6. Stir the coconut milk into the sauce and cook for another 10 minutes.
  7. Blend the sauce until it is smooth before transferring it back to the pan.
  8. Add the butternut squash to the sauce and cook for 8-10 minutes until the sauce thickens and begins bubbling. Pour in water to thin out the sauce, if needed.
  9. Garnish with cilantro (coriander) and serve with hot garlic butter, rice and fresh homemade naan.

I also like to squeeze lemon right before serving.

Healthy vegetarian options should be right at the click of a button on SEEMA, like Mounika Ganguly’s Gutti Vankaya