Masala Winter Squash
Warm up your kitchen with this aromatic Masala Winter Squash recipe, a hearty and flavorful dish that’s perfect for cozy evenings. Tender cubes of butternut, acorn, or kabocha squash are simmered in a rich, spiced sauce infused with garlic, ginger, and an array of warming spices like cumin, coriander, garam masala, and turmeric. Creamy coconut milk and vibrant diced tomatoes create a luscious base, while fresh cilantro adds a pop of freshness to every bite. This vegan and gluten-free recipe is not only easy to prepare in under an hour but also versatile—serve it over fluffy basmati rice, with warm naan, or enjoy it on its own as a comforting, plant-based meal. Packed with bold Indian-inspired flavors and seasonal ingredients, Masala Winter Squash is the ultimate dish to brighten your winter menu.
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Recipe Information
Ingredients
- 1 large winter squash (butternut, acorn, or kabocha)
- 3 tablespoons olive oil
- 1 medium (diced) yellow onion
- 3 cloves (minced) garlic cloves
- 1 tablespoon (grated) ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 1 teaspoon garam masala
- 0.25 teaspoon red chili powder (optional, for extra heat)
- 1 cup canned diced tomatoes
- 1 cup coconut milk
- 1 cup vegetable stock
- 0.25 cup (chopped, for garnish) fresh cilantro
- 1 teaspoon (adjust to taste) salt
- 0.25 teaspoon black pepper
Instructions
Peel and seed the winter squash, then cut it into 1-inch cubes. Set aside.
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion to the pot and sauté for 4-5 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and grated ginger. Cook for about 1 minute, until fragrant.
Add the cumin, coriander, turmeric, garam masala, and red chili powder (if using). Stir for 30 seconds to toast the spices lightly.
Add the cubed squash to the pot and stir to coat it with the spice mixture.
Pour in the diced tomatoes, coconut milk, and vegetable stock. Stir everything together and bring to a gentle simmer.
Reduce the heat to low, cover the pot, and let the mixture simmer for 25-30 minutes, or until the squash is tender and easily pierced with a fork.
Season the dish with salt and black pepper, adjusting to taste.
Remove from heat and allow it to sit for a few minutes. The flavors will continue to meld.
Garnish with chopped fresh cilantro and a drizzle of olive oil, if desired, before serving.
Serve warm with basmati rice, naan, or as a standalone dish.
Nutrition Facts
Calories |
1152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.4 g | 70% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 3326 mg | 145% | |
| Total Carbohydrate | 170.5 g | 62% | |
| Dietary Fiber | 44.4 g | 159% | |
| Total Sugars | 51.8 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 624 mg | 48% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 4334 mg | 92% | |
*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.
