Tangy Tamarind Roasted Squash
20m prep 30m cook 50m ready
Sweet and sour tamarind roasted butternut squash with Indian spices. A dry dish that pairs well with saucy curries or can be served as a simple lunch with raita and salad.
Ingredients
- 1 small butternut squash peeled and cut into large chunks
- 4 tbsp vegetable oil
- 1 tbsp panch phoran
- 1 tsp asafoetida/hing
- 1 tsp chilli flakes
- 1 tsp ground turmeric
- 2 tbsp tamarind paste
- 2 tbsp jaggery or brown sugar
- 2 tsp ground coriander
- 1 tsp amchur/mango powder
- 1 tsp salt
- 0.5 lemon juice of
- fresh coriander/cilantro to garnish
Nutrition (per serving, estimated)
Estimated based off 6 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 29.9 mg
- Iron: 1.12 mg
- Magnesium: 17 mg
- Phosphorus: 19.7 mg
- Potassium: 192 mg
- Zinc: 0.13 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 4 tbsp vegetable oil
- 1 tbsp panch phoran
- 1 tsp asafoetida/hing
- 1 tsp chilli flakes
- 1 tsp ground turmeric
- 2 tbsp tamarind paste
- 2 tbsp jaggery or brown sugar
- 2 tsp ground coriander
- 1 tsp amchur/mango powder
- 1 tsp salt
Prepare
- 1 small butternut squash, peeled and cut into large chunks
- 0.5 lemon, juice of
- fresh coriander/cilantro, to garnish
Let's Cook
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Step 1.
In a large bowl, combine the peeled and chunked butternut squash with the vegetable oil, panch phoran, asafoetida, chilli flakes, ground turmeric, tamarind paste, jaggery or brown sugar, ground coriander, amchur powder, and salt. Stir well to coat the squash evenly. Let it marinate for 15–30 minutes, or longer if time allows.
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Step 2.
While the squash marinates, preheat the oven to 180°C/350°F/gas mark 4.
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Step 3.
Arrange the marinated squash in a single layer on a large baking sheet or roasting pan. Roast for 25–30 minutes, stirring every 10 minutes, until the squash is tender and cooked through.
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Step 4.
Serve the roasted squash garnished with a squeeze of lemon juice and fresh coriander.
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