This Butternut Squash and Peas Sabzi uses the fresh squash in season along with fragrant spices, cashews and curry leaves to make a flavorful vegan side! Goes well with breads like roti, puris and paratha.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes
  • Yield: 4
  • Category: Side Dish
  • Cuisine: Indian

Ingredients

For roasting the squash

  • 1 lb squash (cut into 1 to 1.5 inch pieces, around 2 & 1/2 cup diced butternut squash)
  • 1 teaspoon olive oil

For the sabzi

  • 1 tablespoon oil (I used avocado oil)
  • 3/4 teaspoon mustard seeds
  • 10-12 whole cashews (unroasted)
  • 1 medium red onion (chopped)
  • 2 whole green chilies (sliced, Thai green chilies)
  • 8-10 curry leaves
  • 2 teaspoons chopped ginger
  • 1/2-3/4 teaspoon salt (divided, adjust to taste)
  • 2 small tomatoes (chopped, 170-180 grams)
  • 1 tablespoon tomato paste
  • 1 cup water (divided)
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon Kashmiri red chili powder
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon sugar (optional but recommended)
  • 1/2 cup green peas (I used frozen peas which I soaked in warm water for 10 minutes before using in the recipe)
  • 2 tablespoons chopped cilantro
  • 1 teaspoon kasuri methi (dried fenugreek leaves, optional)

Method

  1. Pre-heat oven to 425 F degrees. Line a baking sheet with parchment paper. Toss diced butternut squash with 1 teaspoon oil (I used avocado oil). Transfer to the prepared baking sheet and roast at 425 F degrees for 15 minutes or until fork tender. I use pre-cut squash from Costco which makes the recipe easier. If you are going to cut a squash, cut into 1 to 1.5 inch pieces.
  2. While the squash is in the oven, heat a pot on medium heat over stove-top. Once hot, add 1 tablespoon oil. Then add 3/4 teaspoon mustard seeds and let them pop. Add cashews and cook until they become light golden brown in color, around 30 to 45 seconds.
  3. Then add chopped onion, green chilies, curry leaves and ginger. Add 1/4 teaspoon salt and cook for around 3 minutes, until the onions soften and become translucent.
  4. Then add 2 small chopped tomatoes and 1 tablespoon tomato paste. Cook 30 seconds, then add 1/4 cup water and cook 30 more seconds.
  5. Add all spices- coriander powder, cumin powder, turmeric, Kashmiri red chili powder and smoked paprika. Also add remaining salt (1/4 to 1/2 teaspoon, adjust to taste) and sugar and cook for 30 seconds.
  6. Add 1/2 cup water and add green peas and cilantro. Stir and cook 2 to 3 minutes.
  7. Stir in the roasted squash, add in the remaining 1/4 cup water (total water added in the sabzi was 1 cup). Stir very well and cover the lid. Cook for 2 minutes.
  8. Then turn off heat and let it sit covered with the lid for 5 more minutes for flavors to mix-in. Add crushed kasuri methi (optional) and serve hot! It goes very well with breads like puri, paratha or as a side with rice and dal.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.