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.