Masala Winter Squash

Warm up your kitchen with this aromatic Masala Winter Squash recipe, a hearty and flavorful dish that’s perfect for cozy evenings. Tender cubes of butternut, acorn, or kabocha squash are simmered in a rich, spiced sauce infused with garlic, ginger, and an array of warming spices like cumin, coriander, garam masala, and turmeric. Creamy coconut milk and vibrant diced tomatoes create a luscious base, while fresh cilantro adds a pop of freshness to every bite. This vegan and gluten-free recipe is not only easy to prepare in under an hour but also versatile—serve it over fluffy basmati rice, with warm naan, or enjoy it on its own as a comforting, plant-based meal. Packed with bold Indian-inspired flavors and seasonal ingredients, Masala Winter Squash is the ultimate dish to brighten your winter menu.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 large winter squash (butternut, acorn, or kabocha)
• 3 tablespoons olive oil
• 1 medium (diced) yellow onion
• 3 cloves (minced) garlic cloves
• 1 tablespoon (grated) ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground turmeric
• 1 teaspoon garam masala
• 0.25 teaspoon red chili powder (optional, for extra heat)
• 1 cup canned diced tomatoes
• 1 cup coconut milk
• 1 cup vegetable stock
• 0.25 cup (chopped, for garnish) fresh cilantro
• 1 teaspoon (adjust to taste) salt
• 0.25 teaspoon black pepper

Directions

Step 1

Peel and seed the winter squash, then cut it into 1-inch cubes. Set aside.

Step 2

Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.

Step 3

Add the diced onion to the pot and sauté for 4-5 minutes, stirring occasionally, until softened and translucent.

Step 4

Stir in the minced garlic and grated ginger. Cook for about 1 minute, until fragrant.

Step 5

Add the cumin, coriander, turmeric, garam masala, and red chili powder (if using). Stir for 30 seconds to toast the spices lightly.

Step 6

Add the cubed squash to the pot and stir to coat it with the spice mixture.

Step 7

Pour in the diced tomatoes, coconut milk, and vegetable stock. Stir everything together and bring to a gentle simmer.

Step 8

Reduce the heat to low, cover the pot, and let the mixture simmer for 25-30 minutes, or until the squash is tender and easily pierced with a fork.

Step 9

Season the dish with salt and black pepper, adjusting to taste.

Step 10

Remove from heat and allow it to sit for a few minutes. The flavors will continue to meld.

Step 11

Garnish with chopped fresh cilantro and a drizzle of olive oil, if desired, before serving.

Step 12

Serve warm with basmati rice, naan, or as a standalone dish.

Nutrition Facts

Serving size	1901.1 grams (1901.1g)

Amount per serving	% Daily Value*
Calories	1152

Total Fat 54.40g	70%
Saturated Fat 9.30g	47%
Polyunsaturated Fat 6.80g
Cholesterol 5mg	2%
Sodium 3326mg	145%
Total Carbohydrate 170.50g	62%
Dietary Fiber 44.40g	159%
Total Sugars 51.80g
Protein 18.20g	36%

Vitamin D 0IU	0%
Calcium 624mg	48%
Iron 14mg	75%
Potassium 4334mg	92%

*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: 39.3%

Protein: 5.9%

Carbs: 54.8%