25+ Delicious Butternut Squash Indian Recipes to Try Today!

Butternut squash, with its sweet and nutty flavor, is a versatile ingredient that can be incorporated into a myriad of cuisines.

In Indian cooking, this golden gourd adds a delightful twist to traditional dishes, creating a harmonious blend of flavors and textures.

Whether you’re a seasoned Indian food enthusiast or a curious newcomer, this collection of 25 butternut squash Indian recipes is sure to inspire your culinary adventures.

From creamy curries to savory side dishes, there’s something to tantalize every taste bud. Get ready to explore the incredible potential of butternut squash in Indian cuisine!

25+ Delicious Butternut Squash Indian Recipes to Try Today

With this collection of 25 recipes, you’ll discover the versatility of this golden gourd and how it can elevate your culinary creations.

From hearty curries to sweet desserts, there’s a butternut squash recipe to suit every occasion and preference.

So, why wait? Embark on a flavorful journey and explore the world of Indian butternut squash cuisine!

Butternut Squash and Coconut Curry

This creamy, aromatic curry is a delightful fusion of Indian spices and sweet butternut squash. The coconut milk imparts a rich, tropical flavor, while the warming spices create a comforting dish perfect for a chilly evening. It’s a wholesome and satisfying meal that can be enjoyed with rice or naan.

Ingredients:

• 1 butternut squash, peeled and cubed
• 1 can (14 oz) coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon garam masala
• 1/4 cup chopped fresh cilantro
• Salt to taste
• Oil for cooking

Instructions:

1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Stir in garlic and ginger, cook for 30 seconds more.
3. Add cumin, coriander, turmeric, chili powder, and garam masala. Cook for 30 seconds, stirring constantly.
4. Add butternut squash and cook for 5 minutes, stirring occasionally.
5. Pour in coconut milk and enough water to cover the squash. Bring to a boil, then reduce heat and simmer until squash is tender, about 15-20 minutes.
6. Season with salt to taste. Stir in cilantro.
7. Serve hot with rice or naan.

This Butternut Squash and Coconut Curry is a testament to the versatility of Indian cuisine. The sweetness of the squash perfectly complements the richness of the coconut milk, while the aromatic blend of spices creates a symphony of flavors. It’s a dish that warms the soul and satisfies the palate. Experiment with different combinations of spices to create your unique version of this comforting curry.

Roasted Butternut Squash with Indian Spices

This recipe transforms the humble butternut squash into a flavorful and satisfying side dish. The combination of Indian spices like cumin, coriander, and garam masala elevates the natural sweetness of the squash, creating a dish that is both comforting and complex. It’s a perfect accompaniment to grilled meats or a vegetarian main course.

Ingredients:

• 1 butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon garam masala
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste  

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine butternut squash cubes with olive oil, cumin, coriander, garam masala, cayenne pepper, salt, and pepper. Toss to coat evenly.
3. Spread the squash cubes on a baking sheet lined with parchment paper.
4. Roast in the preheated oven for 25-30 minutes, or until tender and golden brown.
5. Serve hot or cold.

This simple yet flavorful recipe showcases the versatility of butternut squash. The roasting process intensifies the natural sweetness of the squash, while the Indian spices add depth and complexity. This dish is a delightful way to introduce your palate to the magic of Indian flavors. Serve it as a side dish, or incorporate it into salads, grain bowls, or soups for a burst of autumnal goodness.

Butternut Squash and Chickpea Curry

This hearty and nutritious curry combines the sweetness of butternut squash with the protein-packed chickpeas for a well-rounded meal. The rich tomato-based sauce is infused with aromatic Indian spices, creating a flavorful and satisfying dish. Serve it with rice or roti for a complete meal.

Ingredients:

• 1 butternut squash, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon red chili powder (adjust to taste)
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 1/4 cup chopped fresh cilantro
• Salt to taste
• Oil for cooking

Instructions:

1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Stir in garlic and ginger, cook for 30 seconds more.
3. Add cumin, coriander, turmeric, and chili powder. Cook for 30 seconds, stirring constantly.
4. Add butternut squash, chickpeas, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer until squash is tender, about 20-25 minutes.
5. Season with salt to taste. Stir in cilantro.
6. Serve hot with rice or roti.

This Butternut Squash and Chickpea Curry is a wholesome and satisfying dish that is perfect for a weeknight dinner or a potluck. The combination of textures and flavors is truly delightful. The curry is packed with nutrients, making it a healthy and delicious choice. Feel free to adjust the spice level to suit your taste preferences. This recipe is a versatile base that can be customized with additional vegetables or protein sources.

Butternut Squash and Spinach Saag

This vibrant and healthy curry combines the sweetness of butternut squash with the earthy flavors of spinach for a nutritious and delicious meal. The creamy tomato-based sauce is infused with aromatic Indian spices, creating a comforting dish that is perfect for vegetarians and meat-eaters alike. Serve it with rice or naan for a complete meal.

Ingredients:

• 1 butternut squash, peeled and cubed
• 1 bunch fresh spinach, washed and chopped
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon red chili powder (adjust to taste)
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 1/4 cup plain yogurt
• 1/4 cup chopped fresh cilantro
• Salt to taste
• Oil for cooking

Instructions:

1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Stir in garlic and ginger, cook for 30 seconds more.
3. Add cumin, coriander, turmeric, and chili powder. Cook for 30 seconds, stirring constantly.
4. Add butternut squash and cook for 5 minutes, stirring occasionally.
5. Add diced tomatoes, vegetable broth, and spinach. Bring to a boil, then reduce heat and simmer until squash is tender and spinach is wilted, about 15-20 minutes.
6. Blend the curry slightly to create a smoother texture, if desired.
7. Stir in yogurt and cilantro. Season with salt to taste.
8. Serve hot with rice or naan.

This Butternut Squash and Spinach Saag is a flavorful and nutritious dish that is packed with vitamins and minerals. The combination of sweet butternut squash, earthy spinach, and aromatic spices creates a harmonious blend of flavors. The addition of yogurt adds a creamy richness to the curry, while the cilantro provides a fresh and herbaceous touch. This dish is a great way to incorporate more vegetables into your diet and enjoy the deliciousness of Indian cuisine.

Butternut Squash and Paneer Tikka Masala

This indulgent curry combines the creamy richness of tikka masala sauce with the sweetness of butternut squash and the protein-packed paneer. The perfect balance of flavors and textures makes this dish a crowd-pleaser. Serve it with basmati rice or naan for a truly satisfying meal.

Ingredients:

• 1 butternut squash, peeled and cubed
• 1 block paneer, cut into cubes
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon red chili powder (adjust to taste)
• 1 can (14.5 oz) diced tomatoes
• 1 cup plain yogurt
• 1 tablespoon garam masala
• 1 teaspoon kasoori methi (dried fenugreek leaves)
• 1/4 cup heavy cream (optional)
• Salt to taste
• Oil for cooking

Instructions:

1. Marinate paneer cubes in a mixture of yogurt, turmeric, and a pinch of salt for at least 30 minutes.
2. Heat oil in a large skillet over medium heat. Cook paneer cubes until golden brown on all sides. Set aside.
3. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
4. Stir in garlic and ginger, cook for 30 seconds more.
5. Add cumin, coriander, turmeric, and chili powder. Cook for 30 seconds, stirring constantly.
6. Add butternut squash and cook for 5 minutes, stirring occasionally.
7. Add diced tomatoes, garam masala, and kasoori methi. Bring to a boil, then reduce heat and simmer for 15 minutes.
8. Blend the sauce slightly to create a smoother texture, if desired.
9. Stir in paneer cubes and heavy cream (if using). Season with salt to taste.
10. Serve hot with basmati rice or naan.

This Butternut Squash and Paneer Tikka Masala is a luxurious and flavorful curry that is perfect for special occasions. The combination of creamy tikka masala sauce, tender paneer, and sweet butternut squash creates a truly indulgent dish. The addition of heavy cream (optional) adds a rich and velvety texture to the curry. This recipe is a great way to impress your guests and satisfy your cravings for delicious Indian food.

Butternut Squash and Lentil Dal

This hearty and wholesome dal combines the sweetness of butternut squash with the protein-packed lentils for a satisfying and nutritious meal. The fragrant blend of Indian spices creates a comforting and flavorful dish that is perfect for vegetarians and vegans alike. Serve it with rice or roti for a complete meal.

Ingredients:

• 1 butternut squash, peeled and cubed
• 1 cup red lentils, rinsed
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon red chili powder (adjust to taste)
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1/4 cup chopped fresh cilantro
• Salt to taste
• Oil for cooking
• Optional garnishes: lime wedges, chopped green chilies

Instructions:

1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Stir in garlic and ginger, cook for 30 seconds more.
3. Add cumin, coriander, turmeric, and chili powder. Cook for 30 seconds, stirring constantly.
4. Add butternut squash, red lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer until lentils are tender and squash is cooked through, about 30-40 minutes.
5. Use an immersion blender or a regular blender to puree about half of the dal for a smoother texture.
6. Stir in cilantro and season with salt to taste.
7. Serve hot with rice or roti, garnished with lime wedges and chopped green chilies if desired.

This Butternut Squash and Lentil Dal is a delicious and nourishing dish that is perfect for a cozy meal. The creamy texture, combined with the flavorful blend of spices, makes it a comforting and satisfying option. The addition of butternut squash adds a sweetness and depth to the dal, while the lentils provide a good source of protein. This versatile dish can be enjoyed on its own or as a side dish to accompany other Indian delicacies.

Butternut Squash and Coconut Milk Kheer

This indulgent and creamy dessert features the sweetness of butternut squash and the richness of coconut milk, creating a luxurious and comforting treat. The subtle hint of cardamom adds a warm and aromatic flavor to the kheer. Perfect for satisfying your sweet cravings while enjoying the benefits of butternut squash.

Ingredients:

• 1 butternut squash, peeled and cubed
• 1 can (14 oz) coconut milk
• 1 cup milk
• 1/4 cup sugar (adjust to taste)
• 1/4 teaspoon cardamom powder
• A pinch of saffron strands (optional)
• A few strands of saffron for garnish (optional)
• Chopped nuts for garnish (optional)

Instructions:

1. In a large saucepan, combine butternut squash, coconut milk, and milk. Bring to a boil, then reduce heat and simmer until squash is tender and the mixture has thickened, about 20-25 minutes.
2. Use an immersion blender or a regular blender to puree the mixture for a smoother texture.
3. Stir in sugar and cardamom powder. Cook for a few more minutes, until sugar dissolves.
4. If using saffron, steep it in a small amount of warm milk and add it to the kheer.
5. Let the kheer cool slightly before serving.
6. Garnish with saffron strands and chopped nuts, if desired.

This Butternut Squash and Coconut Milk Kheer is a delightful and healthy dessert that is perfect for satisfying your sweet tooth. The creamy texture, combined with the subtle sweetness of the butternut squash and the richness of coconut milk, creates a truly indulgent experience. The aromatic cardamom adds a warm and comforting touch to the dessert. This kheer is a perfect way to end a meal or enjoy as a standalone treat.

Butternut Squash and Apple Curry

This unique and flavorful curry combines the sweetness of butternut squash with the tartness of apples for a delightful combination. The warm spices and creamy coconut milk create a rich and satisfying sauce. This vegetarian curry is a perfect way to enjoy the flavors of fall.

Ingredients:

• 1 butternut squash, peeled and cubed
• 2 apples, peeled and cubed
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon red chili powder (adjust to taste)
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1/4 cup chopped fresh cilantro
• Salt to taste
• Oil for cooking

Instructions:

1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Stir in garlic and ginger, cook for 30 seconds more.
3. Add cumin, coriander, turmeric, and chili powder. Cook for 30 seconds, stirring constantly.
4. Add butternut squash and apples, cook for 5 minutes, stirring occasionally.
5. Pour in coconut milk and vegetable broth. Bring to a boil, then reduce heat and simmer until squash and apples are tender, about 20-25 minutes.
6. Season with salt to taste. Stir in cilantro.
7. Serve hot with rice or naan.

This Butternut Squash and Apple Curry is a delightful twist on traditional Indian cuisine. The combination of sweet butternut squash and tart apples creates a unique and refreshing flavor profile. The creamy coconut milk and warm spices complement the fruits perfectly, creating a comforting and satisfying dish. This curry is a perfect way to embrace the flavors of autumn and enjoy a delicious vegetarian meal.

Butternut Squash and Cauliflower Tikka Masala

This vegetarian twist on a classic tikka masala combines the sweetness of butternut squash with the creamy richness of the sauce. The addition of cauliflower adds texture and nutrition. This dish is packed with flavor and perfect for those looking for a meat-free option.

Ingredients:

• 1 butternut squash, peeled and cubed
• 1 head cauliflower, cut into florets
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon red chili powder (adjust to taste)
• 1 can (14.5 oz) diced tomatoes
• 1 cup plain yogurt
• 1 tablespoon garam masala
• 1 teaspoon kasoori methi (dried fenugreek leaves)
• 1/4 cup heavy cream (optional)
• Salt to taste
• Oil for cooking

Instructions:

1. Toss butternut squash and cauliflower florets with a little olive oil, salt, and pepper. Roast in a preheated oven at 400°F (200°C) until tender and slightly browned.
2. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
3. Stir in garlic and ginger, cook for 30 seconds more.
4. Add cumin, coriander, turmeric, and chili powder. Cook for 30 seconds, stirring constantly.
5. Add roasted butternut squash and cauliflower, diced tomatoes, garam masala, and kasoori methi. Bring to a boil, then reduce heat and simmer for 15 minutes.
6. Blend the sauce slightly to create a smoother texture, if desired.
7. Stir in yogurt and heavy cream (if using). Season with salt to taste.
8. Serve hot with basmati rice or naan.

This Butternut Squash and Cauliflower Tikka Masala is a delicious and satisfying vegetarian main course. The combination of roasted vegetables and creamy tikka masala sauce creates a perfect balance of flavors and textures. This dish is packed with nutrients and is a great option for those following a plant-based diet.

Butternut Squash and Chickpea Curry with Spinach

This hearty and flavorful curry combines the sweetness of butternut squash with the protein-packed chickpeas and the iron-rich spinach. The creamy tomato-based sauce is infused with aromatic Indian spices, creating a comforting and satisfying meal.

Ingredients:

• 1 butternut squash, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 bunch fresh spinach, washed and chopped
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon red chili powder (adjust to taste)
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 1/4 cup chopped fresh cilantro
• Salt to taste
• Oil for cooking

Instructions:

1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Stir in garlic and ginger, cook for 30 seconds more.
3. Add cumin, coriander, turmeric, and chili powder. Cook for 30 seconds, stirring constantly.
4. Add butternut squash, chickpeas, and diced tomatoes. Bring to a boil, then reduce heat and simmer until squash is tender, about 20-25 minutes.
5. Stir in spinach and cook until wilted.
6. Season with salt to taste. Stir in cilantro.
7. Serve hot with rice or naan.

This Butternut Squash and Chickpea Curry with Spinach is a nutritious and delicious meal that is packed with flavor. The combination of butternut squash, chickpeas, and spinach provides a good source of protein, fiber, and vitamins. The creamy tomato-based sauce is infused with aromatic spices, creating a comforting and satisfying dish. This curry is perfect for a weeknight dinner or a potluck.

Butternut Squash and Coconut Milk Soup

This creamy and comforting soup is perfect for a chilly day. The sweetness of butternut squash is balanced by the richness of coconut milk, creating a luxurious and satisfying soup. The addition of ginger and chili adds warmth and depth to the flavor.

Ingredients:

• 1 butternut squash, peeled and cubed
• 1 can (14 oz) coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon red chili flakes (adjust to taste)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.  
2. Stir in garlic and ginger, cook for 30 seconds more.
3. Add cumin and turmeric. Cook for 30 seconds, stirring constantly.
4. Add butternut squash and enough water to cover. Bring to a boil, then reduce heat and simmer until squash is tender, about 20-25 minutes.
5. Use an immersion blender or a regular blender to puree the soup until smooth.
6. Stir in coconut milk and heat through, without boiling.
7. Season with salt, pepper, and chili flakes to taste.
8. Serve hot, garnished with fresh cilantro.

This Butternut Squash and Coconut Milk Soup is a delicious and healthy way to warm up on a cold day. The creamy texture, combined with the sweetness of the butternut squash and the richness of coconut milk, creates a comforting and satisfying soup. The addition of ginger and chili adds depth and complexity to the flavor. This soup is perfect for a light lunch or a starter course.

Note: More recipes are coming soon!