Ingredients
Roasted Butternut Squash:
1 small butternut squash, peeled and cubed into 1-inch cubes ( about 6 cups)
2 T olive oil
1 ½ teaspoons Garam masala
½ teaspoon salt
Preheat oven to 400F. In a medium bowl, toss butternut with 2 T oil, garam masala and salt, until evenly coated. Spread out the squash on a sheet and cook for 30 mins.
While Squash is cooking, make the sauce
For the sauce:
2 tablespoons of ghee
2 small onions finely diced
2 tablespoons garlic finely grated
1 1/2 tablespoon ginger finely grated
1 1/2 teaspoons garam masala
1 1/2 teaspoons ground cumin
1 teaspoon turmeric powder
1 teaspoon ground coriander
6 Roma tomatoes diced
1 teaspoon Kashmiri chili
1 teaspoon ground red chili powder
1 teaspoon salt
1 tablespoon kasuri methi
1 can coconut milk
1/4 cup water if needed
4 tablespoons Fresh cilantro or coriander to garnish
Instructions
Melt the ghee in a pot. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.
Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric, kasuri methi, and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
Pour in the tomatos, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
Stir the coconut milk through the sauce. Cook for another 10 minutes. Transfer sauce to vitamix, blend until smooth. Transfer back to pan.
Add the butternut squash to the sauce and cook for 8-10 minutes until sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
Garnish with cilantro (coriander) and serve with hot garlic butter rice and fresh homemade Naan bread!
I also like to squeeze lemon right before eating.
Intro to this recipe (ie. meaning of cooking/food to you or background/inspiration for this dish)
What is more comforting then any tikka masala recipe, healthy version. This one is vegan, vegetarian, no heavy cream, and tastee. Oh and to top it off, it’s made with butternut squash.
So if you are going to try any of my recipes, this one is a must.
The one dish we order whenever we go to a Indian restaurant is anything tikka masala. You see the love for tikka masala dishes started at a young age when my parents would order chicken tikka masala for the table. i would look forward to the buttery naan and mango lassi they would order for us. My mouth would be dancing with flavor one bit after another.
This recipe is easy to make. The flavors of the sweet butternut squash with the creamy sauce is just delicious. Pair it with buttery naan, pickled onions and rice, it is the perfect weeknight dinner to indulge in with your family and friends.
