Masala Chai Butternut Squash

Elevate your seasonal sides with this flavor-packed Masala Chai Butternut Squash recipe, a perfect fusion of warm spices and vibrant toppings. Roasted to golden perfection, tender butternut squash is infused with a bold blend of black tea, cinnamon, cardamom, and other chai-inspired spices for a uniquely aromatic twist. A touch of brown sugar adds subtle caramelization, while the finishing drizzle of creamy coconut yogurt, fresh cilantro, and jewel-like pomegranate arils creates a stunning medley of textures and colors. Easy to prepare in just under an hour, this dish is both vegan and gluten-free, making it an ideal accompaniment to festive feasts or a standout centerpiece for any plant-based meal. Whether served on its own or paired with rice and flatbreads, this recipe is guaranteed to awaken your palate!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 medium (about 2 pounds) butternut squash
• 3 tablespoons olive oil
• 1 tablespoon black tea leaves
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon ground cardamom
• 0.25 teaspoon ground ginger
• 0.25 teaspoon ground cloves
• 0.25 teaspoon ground black pepper
• 0.75 teaspoon salt
• 1 tablespoon brown sugar
• 0.5 cup unsweetened coconut yogurt
• 2 tablespoons (chopped) fresh cilantro leaves
• 0.25 cup pomegranate arils

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds. Dice the flesh into 1-inch cubes.

Step 3

In a large mixing bowl, combine olive oil, black tea leaves, cinnamon, cardamom, ginger, cloves, black pepper, and salt. Stir until well blended.

Step 4

Add the diced butternut squash to the bowl and toss until all pieces are evenly coated in the spice mixture.

Step 5

Spread the coated squash evenly on the prepared baking sheet. Roast for 30 to 35 minutes, tossing halfway through, until the squash is golden brown and tender.

Step 6

During the last 5 minutes of roasting, sprinkle the squash with the brown sugar and stir gently to allow caramelization.

Step 7

Remove the roasted squash from the oven and let it cool for 5 minutes.

Step 8

Transfer the roasted squash to a serving dish. Drizzle with unsweetened coconut yogurt, and sprinkle with chopped cilantro leaves and pomegranate arils.

Step 9

Serve warm as a side dish or pair with rice or flatbreads for a complete meal.

Nutrition Facts

Serving size	1161.7 grams (1161.7g)

Amount per serving	% Daily Value*
Calories	921

Total Fat 52.50g	67%
Saturated Fat 14.70g	74%
Polyunsaturated Fat 4.00g
Cholesterol 0mg	0%
Sodium 1832mg	80%
Total Carbohydrate 117.10g	43%
Dietary Fiber 33.30g	119%
Total Sugars 33.50g
Protein 10.30g	21%

Vitamin D 0IU	0%
Calcium 437mg	34%
Iron 7mg	39%
Potassium 2828mg	60%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.1%

Protein: 4.2%

Carbs: 47.7%