Use the butternut squash in season to make this Butternut Squash & Peas Sabzi! Cooked with onion, tomatoes, curry leaves and spices, this is so good with any bread or as side with rice and dal. It is also vegan and gluten-free.

Now that we are done with all the Diwali recipes, we can shift our focus to fall and winter produce. One of my absolute favorite this time of the year is Butternut Squash.

It’s great in soups and chili and also in bharta, but let me tell you guys, it’s really good in a simple Indian style sabzi as well! For those who don’t know, sabzi is what we would refer to any simple stir-fry in north India. Like we would call it bhindi ki sabzi and not bhindi masala and so on. We never really used the word “curry” back home :).

This Butternut squash sabzi is flavored with fresh curry leaves, ginger, bunch of spices and green peas. The cashews add a nice crunch and texture to it. It has the sweetness from the squash and peas, a slight kick from the chili and spices, tang from the tomatoes and crunch from the cashews, so flavorful, you are going to love this!

Ingredients

Butternut squash: I like buying pre-cut squash cubes from Trader Joe’s or Costco. You can buy a whole squash and cut it yourself. Make sure to cut into 1 to 1 & 1/2 inch pieces.

Green Peas: fresh or frozen green peas both work through fresh will take more time to cook. I have used frozen peas here since that’s what is usually available here. I like to soak the frozen peas in warm water for 10 minutes before using in the recipe.

Spices: the sabzi gets it’s flavor from spices like cumin, coriander, turmeric. Kashmiri red chili powder also add to the color of the sabzi.

Cashews: I like using cashews for texture in this sabzi but if you have nut allergy or you don’t want to use cashews, you can skip it.

Herbs & seasonings: fresh curry leaves, ginger, cilantro, chilies, they all add to the freshness of this sabzi.

Step by Step Instructions

1- Pre-heat oven to 425 F degrees. Line a baking sheet with parchment paper. Toss diced butternut squash with 1 teaspoon oil (I used avocado oil). Transfer to the prepared baking sheet and roast at 425 F degrees for 15 minutes or until fork tender. I use pre-cut squash from Costco which makes the recipe easier. If you are going to cut a squash, cut into 1 to 1.5 inch pieces.

2- While the squash is in the oven, heat a pot on medium heat over stove-top. Once hot, add 1 tablespoon oil. Then add 3/4 teaspoon mustard seeds and let them pop. Add cashews and cook until they become light golden brown in color, around 30 to 45 seconds.

3- Then add chopped onion, green chilies, curry leaves and ginger. Add 1/4 teaspoon salt and cook for around 3 minutes, until the onions soften and become translucent.

4- Then add 2 small chopped tomatoes and 1 tablespoon tomato paste. Cook 30 seconds, then add 1/4 cup water and cook 30 more seconds.

5- Add all spices- coriander powder, cumin powder, turmeric, Kashmiri red chili powder and smoked paprika. Also add remaining salt (1/4 to 1/2 teaspoon, adjust to taste) and sugar and cook for 30 seconds.

6- Add 1/2 cup water and add green peas and cilantro. Stir and cook 2 to 3 minutes.

7- Stir in the roasted squash, add in the remaining 1/4 cup water (total water added in the sabzi was 1 cup). Stir very well and cover the lid. Cook for 2 minutes.

8- Then turn off heat and let it sit covered with the lid for 5 more minutes for flavors to mix-in. Add crushed kasuri methi (optional) and serve hot!

Serving Suggestions

This sabzi is great with so many breads!

• roti
• puris
• paratha
• ragi roti

We enjoyed it with some ragi roti and it a made a very nice and hearty meal.

You can also enjoy it as a side with dal and rice or quinoa.

Customize to Taste

This butternut squash peas sabzi can be adjusted to taste and preferences.

• skip cashews if you have nut allergy or don’t have cashews.
• tomato paste can be skipped though it adds to flavor.
• for a spicier sabzi, increase the amount of green chilies and add some regular chili powder in addition to the Kashmiri red chili powder.
• you can even add garlic here, it will be really nice.

Cooking Squash On Stove-top

I really love the flavor of butternut squash when it’s roasted in the oven and so I cook it in the oven first before adding it with the masala and everything else.

If you want, you can cook it in the pan itself. You would need to add it with extra water and cook covered for around 15 minutes, until it’s completely cooked.

Hope you all enjoy this butternut squash sabzi, let me know how it turned out for you!

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Butternut Squash Peas Sabzi

This Butternut Squash and Peas Sabzi uses the fresh squash in season along with fragrant spices, cashews and curry leaves to make a flavorful vegan side! Goes well with breads like roti, puris and paratha.

Course Side Dish

Cuisine Indian

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4

Calories 153kcal

Author Manali

Ingredients

For roasting the squash

• 1 lb squash cut into 1 to 1.5 inch pieces, around 2 & 1/2 cup diced butternut squash
• 1 teaspoon olive oil

For the sabzi

• 1 tablespoon oil I used avocado oil
• 3/4 teaspoon mustard seeds
• 10-12 whole cashews unroasted
• 1 medium red onion chopped
• 2 whole green chilies sliced, Thai green chilies
• 8-10 curry leaves
• 2 teaspoons chopped ginger
• 1/2-3/4 teaspoon salt divided, adjust to taste
• 2 small tomatoes chopped, 170-180 grams
• 1 tablespoon tomato paste
• 1 cup water divided
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon Kashmiri red chili powder
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon sugar optional but recommended
• 1/2 cup green peas I used frozen peas which I soaked in warm water for 10 minutes before using in the recipe
• 2 tablespoons chopped cilantro
• 1 teaspoon kasuri methi dried fenugreek leaves, optional

Instructions

• Pre-heat oven to 425 F degrees. Line a baking sheet with parchment paper. Toss diced butternut squash with 1 teaspoon oil (I used avocado oil). Transfer to the prepared baking sheet and roast at 425 F degrees for 15 minutes or until fork tender. I use pre-cut squash from Costco which makes the recipe easier. If you are going to cut a squash, cut into 1 to 1.5 inch pieces.
• While the squash is in the oven, heat a pot on medium heat over stove-top. Once hot, add 1 tablespoon oil. Then add 3/4 teaspoon mustard seeds and let them pop. Add cashews and cook until they become light golden brown in color, around 30 to 45 seconds.
• Then add chopped onion, green chilies, curry leaves and ginger. Add 1/4 teaspoon salt and cook for around 3 minutes, until the onions soften and become translucent.
• Then add 2 small chopped tomatoes and 1 tablespoon tomato paste. Cook 30 seconds, then add 1/4 cup water and cook 30 more seconds.
• Add all spices- coriander powder, cumin powder, turmeric, Kashmiri red chili powder and smoked paprika. Also add remaining salt (1/4 to 1/2 teaspoon, adjust to taste) and sugar and cook for 30 seconds.
• Add 1/2 cup water and add green peas and cilantro. Stir and cook 2 to 3 minutes.
• Stir in the roasted squash, add in the remaining 1/4 cup water (total water added in the sabzi was 1 cup). Stir very well and cover the lid. Cook for 2 minutes.
• Then turn off heat and let it sit covered with the lid for 5 more minutes for flavors to mix-in. Add crushed kasuri methi (optional) and serve hot! It goes very well with breads like puri, paratha or as a side with rice and dal.

Notes

1. Prep time will be more if using a whole squash and cutting it into pieces. I prefer using pre-cut squash from Costco or Trader Joe’s to speed up the process.
2. Skip cashews if you don’t like them or are allergic to them. 

Nutrition

Calories: 153kcal | Carbohydrates: 23g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 342mg | Potassium: 673mg | Fiber: 5g | Sugar: 7g | Vitamin A: 12863IU | Vitamin C: 81mg | Calcium: 88mg | Iron: 2mg