200g butternut squash peeled and diced
3 tsp grated ginger
3 garlic cloves grated
1 tsp chilli flakes
2 tsp panch phoron (equal quantities of nigella seed, cumin seeds, fennel seeds, fenugreek seeds and mustard seeds)
1 tsp cumin powder
1 tsp salt
1 tsp tomato puree
3 tsp extra virgin rapeseed oil
1 green chilli sliced for decoration


There are many ways of making squash sabzi in an Indian household. From adding in dal, to making with other ingredients. For me, this is one of the simple and most delicious ways of making the squash – for people who enjoy cooking but don’t know how to use the right spices.


Heat pan on a medium heat, add oil.

Once the oil is hot, add panch phoron and grated ginger/garlic.

Stir for a minute and add the diced butternut squash. Cook for 3-4 minutes.

Add tomato puree, chilli flakes, cumin powder, salt, and mix well.

Cook the squash on low heat for 10 minutes stirring continuously.

Decorate with green chillies before serving.


Romy’s Kitchen

Features more veg
Features more veg