Bengali Spiced Squash Recipe

Ingredients for Bengali Spiced Squash

• Squash
• 2 tablespoons sunflower oil
• 1 medium onion, chopped
• Garlic Cloves
• Hot Red Chili Pepper
• Fresh Ginger
• Green Cardamom Pods
• Sweet Paprika
• Ground Coriander
• Ground Cumin
• Hot Chili Powder

How to Make Bengali Spiced Squash

1. Preheat oven to 200°C (400°F/Gas Mark 6).
2. Cut one medium kabocha or butternut squash into 8-10 long wedges. Peel, remove seeds, and stringy fibers.
3. Heat 2 tablespoons of sunflower oil in a large frying pan over medium heat.
4. Add 1 medium onion (chopped), 2 cloves garlic (minced), 1-2 red chilies (finely chopped), and 1 inch ginger (grated) to the pan. Cook for 5 minutes, stirring occasionally, until onions soften.
5. Stir in 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon turmeric powder, 1/4 teaspoon cayenne pepper (or to taste), and 1/4 teaspoon garam masala. Cook for 30 seconds.
6. Add the squash wedges to the pan and toss to coat evenly with the spice mixture.
7. Transfer the squash to a roasting tin. Roast for 35-40 minutes, or until tender and lightly browned.
8. Serve hot as a side dish with roasted chicken (optional) and a refreshing mint raita (yogurt with chopped fresh mint).