Saturday, November 12, 2011


Give your butternut squash recipe an Indian spin with Bombay Club's Butternut Squash Bharta recipe.  Bharta is a spicy Indian vegetable dish with a pulp like consistency.

Butternut Squash  1 Each (2-3 Lb)
Oil  1 Tablespoon
Cumin Seeds  1 Teaspoon
Onion Chopped 1 Cup
Tomato Chopped  1 Cup
Ginger Chopped  1 Tablespoon
Garlic Chopped  1 Tablespoon
Green Chili Chopped  2 Each
Turmeric Powder  1 Teaspoon
Red Chili Powder  1 Teaspoon
Cilantro Chopped  1 Tablespoon
Juice of Lemon  1 Teaspoon
Salt        To Taste


Preheat oven to 350F. Cut the butternut squash  into 2 pieces, lengthwise. Remove the seeds from inside. Take a baking sheet / dish and add 1/4 inch water. Place the squash cut sides down and bake for around an hour till the squash is fork soft. Cool and remove the skin and coarsely mash.

Heat oil in a skillet. When hot, put cumin let them crackle.  Add garlic & fry till golden color.  Add ginger & green chili. Fry for a minute.  Add chili powder & turmeric powder & tomato.  Cook on slow fire till tomatoes get mushy & oil starts oozing out.  Add squash & cook till it gets mashed, stirring continuously.  Add salt, lemon juice & cilantro.  Check for the seasoning & serve hot.
Photo by Emily Clack

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