Butternut Squash Tikka Masala Recipe

Recipe By Slurrp

Butternut Squash Tikka Masala is a vegetarian twist on the classic Indian dish. The creamy and flavorful tikka masala sauce is made with a blend of spices, tomatoes, and coconut milk. Tender butternut squash is roasted and then simmered in the sauce, absorbing all the delicious flavors. This dish is perfect for a cozy dinner and pairs well with rice or naan bread.

5
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Rate
Vegdiet
25minstotal
10minsPrep
15minsCook
25m.total
10m.Prep
15m.Cook
Butternut Squash Tikka Masala
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ingredients serve

Ingredients for Butternut Squash Tikka Masala Recipe

  • 1/4 Medium Butternut Squash
  • 1/2 tablespoon Olive Oil
  • As required Salt And Pepper, To Taste
  • 1/2 tablespoon Ghee Or Oil
  • 1/4 Onion, Diced
  • 3/4 cloves Cloves Garlic, Minced
  • 1/4 tablespoon Grated Ginger
  • 1/4 teaspoon Ground Cumin
  • 1/4 teaspoon Ground Coriander
  • 0.13 teaspoon Ground Turmeric
  • 0.13 teaspoon Paprika
  • 0.13 teaspoon Garam Masala
  • 1/2 tablespoon Tomato Paste
  • 1/4 can Diced Tomatoes
  • 1/4 can Coconut Milk
  • as per your need Fresh Cilantro, For Garnish

Directions: Butternut Squash Tikka Masala Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C). Peel and dice the butternut squash into bite-sized cubes.
  • STEP 2.In a large bowl, combine the diced butternut squash, olive oil, salt, and pepper. Toss until the squash is evenly coated.
  • STEP 3.Spread the squash in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
  • STEP 4.In a large skillet, heat the ghee or oil over medium heat. Add the onion and cook until softened and translucent.
  • STEP 5.Add the garlic, ginger, and spices (cumin, coriander, turmeric, paprika, garam masala) to the skillet. Cook for 1-2 minutes, until fragrant.
  • STEP 6.Stir in the tomato paste and cook for another minute.
  • STEP 7.Pour in the diced tomatoes and coconut milk. Bring the mixture to a simmer and let it cook for 10 minutes, stirring occasionally.
  • STEP 8.Add the roasted butternut squash to the skillet and stir to coat it with the sauce. Cook for an additional 5 minutes to allow the flavors to meld together.
  • STEP 9.Serve the Butternut Squash Tikka Masala over rice or with naan bread. Garnish with fresh cilantro, if desired.

Cooking Tips

  • To make the dish spicier, add a pinch of cayenne pepper or red chili flakes.
  • For a creamier sauce, you can add a splash of heavy cream or coconut cream at the end.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat the Butternut Squash Tikka Masala in a microwave or on the stovetop until heated through.
  • Serve the dish over rice or with naan bread for a complete meal.
Nutrition
value
31
calories per serving
3 g Fat< 1 g Protein< 1 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    3g
  • Protein
    < 1g
  • Carbs
    < 1g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    < 1g
  • Protein
    < 1g
  • Fiber
    < 1g

Fats

  • Fat
    3g

Vitamins & Minerals

  • Calcium
    < 1mg
  • Iron
    < 1mg
  • Vitamin A
    < 1mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    < 1mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    < 1mg
  • Manganese
    < 1mg
  • Phosphorus
    < 1mg
  • Selenium
    0mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp