Steps to Prepare Favorite Butternut Squash "Sabzi"

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, How to Make Perfect Butternut Squash "Sabzi". One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Butternut Squash "Sabzi", starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Butternut Squash "Sabzi" delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we have to first prepare a few ingredients. You can have Butternut Squash "Sabzi" using 12 ingredients and 14 steps. Here is how you can achieve it.

Ingredients and spices that need to be Make ready to make Butternut Squash "Sabzi":

1. Ingredients
2. 1 large shalllot
3. 2 slice green chilies
4. 1 small butternut squash
5. 4 tbsp olive oil
6. 2 curry leaves
7. 1 tbsp cumin & coriander powder
8. 1/2 tsp turmeric powder
9. 1 tsp black mustard seeds
10. 1/4 tsp dried mango powder (amchur)
11. 1 tsp chili powder
12. 1 pinch of salt

Instructions to make to make Butternut Squash "Sabzi"

1. Preheat oven to 400°F
2. Line a large cookie sheet with aluminum foil.
3. Peel, clean, and cut Butternut Squash into 1.5 inch cubes
4. Slice 1 large Shallots or 1 medium Red Onion.
5. Place the butternut squash cubes and sliced onions on the cookie sheet.
6. Drizzle with 2 tablespoons olive oil and toss with your hands.
7. Bake for 35 to 45 minutes or until squash is cooked through and lightly crunchy on the outside and the onion are caramelize.
8. In the meantime; mix chili, cumin, turmeric, coriander and mango powders in a bowl.
9. Once the squash is cooked, heat the remaining olive oil in a medium cooking pot.
10. Once is the oil is hot add the mustard seeds. Stand back the seeds will splatter.
11. Turn down the heat and add the curry leaves and sliced green chile.
12. Add the roasted butternut squash and onions and then add the spice mix.
13. Mix well and adjust salt or any spices if necessary.
14. Garnish with finely chopped cilantro and serve hot with naan or roti.

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