Masala Chai Butternut Squash
Elevate your seasonal sides with this flavor-packed Masala Chai Butternut Squash recipe, a perfect fusion of warm spices and vibrant toppings. Roasted to golden perfection, tender butternut squash is infused with a bold blend of black tea, cinnamon, cardamom, and other chai-inspired spices for a uniquely aromatic twist. A touch of brown sugar adds subtle caramelization, while the finishing drizzle of creamy coconut yogurt, fresh cilantro, and jewel-like pomegranate arils creates a stunning medley of textures and colors. Easy to prepare in just under an hour, this dish is both vegan and gluten-free, making it an ideal accompaniment to festive feasts or a standout centerpiece for any plant-based meal. Whether served on its own or paired with rice and flatbreads, this recipe is guaranteed to awaken your palate!
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Recipe Information
Ingredients
- 1 medium (about 2 pounds) butternut squash
- 3 tablespoons olive oil
- 1 tablespoon black tea leaves
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground cardamom
- 0.25 teaspoon ground ginger
- 0.25 teaspoon ground cloves
- 0.25 teaspoon ground black pepper
- 0.75 teaspoon salt
- 1 tablespoon brown sugar
- 0.5 cup unsweetened coconut yogurt
- 2 tablespoons (chopped) fresh cilantro leaves
- 0.25 cup pomegranate arils
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds. Dice the flesh into 1-inch cubes.
In a large mixing bowl, combine olive oil, black tea leaves, cinnamon, cardamom, ginger, cloves, black pepper, and salt. Stir until well blended.
Add the diced butternut squash to the bowl and toss until all pieces are evenly coated in the spice mixture.
Spread the coated squash evenly on the prepared baking sheet. Roast for 30 to 35 minutes, tossing halfway through, until the squash is golden brown and tender.
During the last 5 minutes of roasting, sprinkle the squash with the brown sugar and stir gently to allow caramelization.
Remove the roasted squash from the oven and let it cool for 5 minutes.
Transfer the roasted squash to a serving dish. Drizzle with unsweetened coconut yogurt, and sprinkle with chopped cilantro leaves and pomegranate arils.
Serve warm as a side dish or pair with rice or flatbreads for a complete meal.
Nutrition Facts
Calories |
921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1832 mg | 80% | |
| Total Carbohydrate | 117.1 g | 43% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 33.5 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 437 mg | 34% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2828 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
