Easy Sweet and Sour Butternut Squash Curry

Name: Easy Sweet and Sour Butternut Squash Curry
Total time: 1200 s
Yield: 2 people
Cuisine: American
Ingredients: 1 pound butternut squash cubed; 2 fresh or dried red chilies, optional; 1 teaspoon whole cumin seeds; 1 teaspoon turmeric powder; 1 teaspoon coriander powder; 1 teaspoon red chili powder, optional; 1 teaspoon dried mango powder (amchur) or lemon juice; 1 teaspoon salt; Half teaspoon garam masala; 2 tablespoons avocado oil or any neutral cooking oil

Mish @eatswithmish

Minnesota

This simple (butternut) squash recipe from Bengal was a staple at our home growing up. Mom used regular pumpkin for this recipe as we didn’t get butternut squash in India.

This curry is aromatic, sweet and tangy. Also vegan and gluten-free. If you’re looking to add a simple but different item to your regular dinner lineup this would be the one because you can cook this under 20 minutes.

Pair it with rice or flat bread, a salad and some yogurt. Enjoy! 😊

This simple (butternut) squash recipe from Bengal was a staple at our home growing up. Mom used regular pumpkin for this recipe as we didn’t get butternut squash in India.

Pair it with rice or flat bread, a salad and some yogurt. Enjoy! 😊

Mish @eatswithmish

Minnesota

This simple (butternut) squash recipe from Bengal was a staple at our home growing up. Mom used regular pumpkin for this recipe as we didn’t get butternut squash in India.

Pair it with rice or flat bread, a salad and some yogurt. Enjoy! 😊

This simple (butternut) squash recipe from Bengal was a staple at our home growing up. Mom used regular pumpkin for this recipe as we didn’t get butternut squash in India.

Pair it with rice or flat bread, a salad and some yogurt. Enjoy! 😊

Saved

Ingredients

20 minutes

2 people

1 poundbutternut squash cubed
2fresh or dried red chilies, optional
1 teaspoonwhole cumin seeds
1 teaspoonturmeric powder
1 teaspooncoriander powder
1 teaspoonred chili powder, optional
1 teaspoondried mango powder (amchur) or lemon juice
1 teaspoonsalt
Halfteaspoon garam masala
2 tablespoonsavocado oil or any neutral cooking oil

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Steps

20 minutes

1

Heat the oil in a pan. When the oil is hot, add the whole red chilies, cumin seeds, and let the seeds sizzle for about 30 seconds. Next add the cubed butternut squash and stir well.
2

Sprinkle salt, turmeric powder, chili powder, and coriander powder. Sauté for 30 to 40 seconds on medium and then cover and cook on low heat till the butternut squash is cooked through maybe 4- 5 minutes. Open the lid and stir occasionally to prevent sticking.
3

Once the squash is soft, lightly mash it with a spatula. Stir in lemon juice or amchur powder and garam masala. Mix well to incorporate all the flavors. Cover and cook for an additional two minutes on low. Make sure that nothing is sticking on the bottom. Serve warm with rice or flatbread.

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Mish @eatswithmish

on September 19, 2025 21:31

Minnesota

Hi there,👋 I’m Mish, a foodie who's all about approachable Indian food and other fun dishes!Join me in exploring the world of flavorful dishes and savor every bite together!🥰🎉You can also check me out on Instagram @eatswithmish.