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Butternut Squash Curry

Butternut Squash Curry

Cubed butternut squash is sauteed in simple tadka and then jazzed up with sesame seed powder. A delicious curry to serve with rice and roti.
Course Side Dish
Cuisine Indian Cuisine
Prep Time 10 minutes
Cook Time 20 minutes
Servings 3
Author Usha Rao


  • 2 tablespoon Oil
  • ½ medium sized Onion sliced or ½ cup chopped Onion
  • ½ teaspoon Cumin / Jeera
  • 5 Curry Leaves
  • 2 teaspoon Ginger Garlic paste
  • 1 – 2 teaspoon Coriander Powder
  • 1 ½ teaspoon Chili Powder adjust to taste
  • 1 teaspoon Salt adjust to taste
  • Turmeric
  • 1 small to medium sized Butternut Squash diced or 3 ½ cups 1 lb. diced Butternut Squash
  • 2 medium Green Chilies or small Green chilies
  • 1 – 1 ½ tablespoon dry roasted Sesame Seeds to be powdered
  • Cilantro to garnish


  • Peel the squash using a knife. Peeling it with a peeler doesn’t work. The skin of the squash is very thick and hard to peel with a peeler.
  • Cut the squash into two cylinders. Then cut open each cylinder and scoop out the seeds and the fibrous stuff from the squash. Dice it into 1 ½” cubes. This will take about 10 minutes.
  • Heat oil in skillet and add cumin and onion. Cook the onions until light brown.
  • Add ginger garlic paste and sauté for a minute or two.
  • Add coriander powder, chili powder, salt, turmeric and mix well.
  • Add diced squash; stir the pieces to coat the spice. Cover and cook for 3-5 minutes until the squash is lightly roasted in the spices. Add about ¼ cup water, cover and cook until the squash is tender. It cooks very fast.
  • Remove cover, add sesame seed powder, green chilies and sauté until done.
  • Garnish with cilantro and serve hot with rice. I noticed that it tasted very good when hot and was not as good when cold. So, serve the curry hot.