50+ Nutritious and Tasty January Squash Indian Recipes You’ll Love

As January arrives with its chilly weather, we often crave hearty and comforting meals that nourish both the body and the soul.

Winter squash, with its rich texture and naturally sweet flavor, makes the perfect ingredient for a variety of Indian dishes during this season.

Whether you’re looking to create a warming curry, a nutritious stew, a flavorful dessert, or even a healthy salad, January squash can be the star of your plate.

Indian cuisine offers a rich repertoire of squash recipes, incorporating various spices, lentils, and vegetables to create hearty, wholesome dishes.

This blog brings you 50+ January squash Indian recipes that are perfect for this time of year.

From savory curries to indulgent sweets, you’ll find a wide variety of recipes that cater to all tastes and preferences, offering everything from vegetarian options to gluten-free and vegan choices.

Whether you are already a fan of squash or are looking for new ways to incorporate it into your diet, these recipes are sure to inspire you to explore the versatility of this seasonal ingredient.

Join us on a flavorful journey through traditional and contemporary squash dishes that will warm you up this January and beyond!

50+ Nutritious and Tasty January Squash Indian Recipes You’ll Love

With the cold winter months ahead, there’s no better time to embrace the versatility of January squash in your cooking.

Indian cuisine offers countless ways to prepare this delicious and nutritious vegetable, from creamy curries to sweet desserts and savory stews.

The variety of spices, lentils, and vegetables used in these dishes ensures that squash can be transformed into something exciting and unique every time you cook it.

We hope this collection of 50+ January squash Indian recipes inspires you to try new dishes and enjoy the comforting, rich flavors that squash has to offer.

Whether you’re cooking for yourself or preparing a meal for family and friends, these recipes are sure to bring warmth and joy to your kitchen all season long.

Winter Squash and Moong Dal Curry (January Squash Dal)

Winter squash, known for its creamy texture and subtle sweetness, pairs beautifully with moong dal (yellow lentils) in this hearty and nutritious curry. The vibrant spices and flavors of Indian cuisine elevate the squash, making it an ideal dish for the colder months of January. Rich in protein, fiber, and vitamins, this curry is perfect when served with steamed rice or Indian flatbreads like roti or naan.

Ingredients:

• 1 medium winter squash, peeled, deseeded, and cubed
• 1 cup moong dal (yellow lentils)
• 1 onion, finely chopped
• 1 tomato, chopped
• 2 green chilies, slit
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1/2 tsp red chili powder
• Salt to taste
• 1 tbsp ginger-garlic paste
• Fresh coriander leaves for garnish
• 2 tbsp ghee or oil
• 4 cups water

Preparation:

1. In a pressure cooker or pot, heat ghee or oil over medium heat. Add cumin seeds and let them splutter.
2. Add the chopped onions and sauté until golden brown. Add ginger-garlic paste and green chilies, and cook for another minute.
3. Stir in the chopped tomato, turmeric powder, coriander powder, garam masala, and red chili powder. Cook until the tomatoes soften and the spices release their aroma.
4. Add the cubed squash and moong dal, and stir everything well.
5. Pour in 4 cups of water, season with salt, and mix. Close the lid of the pressure cooker and cook for about 3-4 whistles or until the dal and squash are tender. If using a pot, cook until both are soft, adding more water as necessary.
6. Once cooked, give the curry a good stir, adjusting the consistency with more water if needed. Garnish with fresh coriander leaves.

This Winter Squash and Moong Dal Curry is a comforting, flavorful dish that combines the earthy sweetness of squash with the rich, spiced lentils. The moong dal adds a creamy texture while the spices balance the natural sweetness of the squash. It’s an excellent winter dish, ideal for nourishing the body and warming the soul on chilly January days. Serve it with rice or flatbreads for a wholesome meal that’s both satisfying and nutritious.

Butternut Squash Sabzi (Dry Stir-Fry)

Butternut squash, with its smooth and slightly sweet flavor, shines in this simple yet flavorful Indian dry stir-fry. The dish is cooked with a combination of basic Indian spices, allowing the natural taste of the squash to take center stage. A perfect side dish for roti or paratha, this sabzi is light, healthy, and can be enjoyed during any part of the day. It’s especially great for using up seasonal January squash.

Ingredients:

• 1 medium butternut squash, peeled, cubed
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1/2 tsp cumin powder
• Salt to taste
• 1 tbsp ginger, finely grated
• 1 tbsp ghee or oil
• 1/2 cup chopped cilantro
• 1 tbsp lemon juice
• 1-2 green chilies, chopped (optional)

Preparation:

1. Heat ghee or oil in a pan over medium heat. Add cumin seeds and allow them to splutter.
2. Add the grated ginger and chopped green chilies (if using), and sauté for about a minute until fragrant.
3. Stir in the turmeric powder, coriander powder, cumin powder, and salt. Cook for another minute, stirring constantly to prevent the spices from burning.
4. Add the cubed butternut squash, mixing everything together well. Cover the pan and cook for about 15-20 minutes, stirring occasionally. If needed, add a splash of water to prevent the squash from sticking to the pan.
5. Once the squash becomes tender and starts to caramelize, sprinkle garam masala over the top, mix, and cook for another 2-3 minutes.
6. Garnish with freshly chopped cilantro and a squeeze of lemon juice.

This Butternut Squash Sabzi is a simple yet flavorful dish that highlights the natural sweetness of the squash, enhanced by aromatic Indian spices. The dry stir-fry method ensures the squash retains its texture, while the spices give it a warm, earthy flavor. It’s a fantastic way to enjoy squash during the winter months when it’s abundant. Serve it as a side dish with your favorite Indian bread or rice for a wholesome, light meal that’s packed with flavor.

Spicy Pumpkin and Squash Soup (Kaddu Ka Shorba)

This warming Spicy Pumpkin and Squash Soup is a delightful fusion of two winter squash varieties—pumpkin and winter squash. Infused with Indian spices like cumin, cinnamon, and ginger, this soup is both nourishing and comforting. The creamy texture of the squash, along with the slight heat from green chilies and the depth of spices, creates a flavorful and hearty soup that’s perfect for cold January evenings. It can be enjoyed as a starter or a light meal.

Ingredients:

• 1 medium pumpkin, peeled and cubed
• 1 medium winter squash, peeled and cubed
• 1 onion, chopped
• 1-inch piece of ginger, grated
• 1-2 green chilies, chopped (optional)
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp ground cinnamon
• 1 tsp coriander powder
• Salt to taste
• 3 cups vegetable stock or water
• 2 tbsp ghee or oil
• Fresh cilantro for garnish
• 1 tbsp lemon juice

Preparation:

1. Heat ghee or oil in a large pot over medium heat. Add cumin seeds and let them splutter.
2. Add the chopped onions and sauté until they turn soft and translucent.
3. Stir in the grated ginger and chopped green chilies, cooking for another minute.
4. Add turmeric powder, cinnamon, coriander powder, and salt, and stir to combine. Cook for another minute until the spices release their fragrance.
5. Add the cubed pumpkin and winter squash, stirring them into the spice mix. Cook for about 5 minutes to allow the flavors to meld.
6. Pour in the vegetable stock or water, and bring the soup to a boil. Reduce the heat and let it simmer for about 20-25 minutes, or until the squash is completely tender.
7. Once the squash is soft, use an immersion blender to blend the soup until smooth, or carefully transfer to a blender in batches.
8. Adjust the consistency of the soup by adding more water or stock if necessary. Add lemon juice to enhance the flavors and garnish with fresh cilantro before serving.

This Spicy Pumpkin and Squash Soup is a deliciously rich and creamy dish, perfectly suited for the chilly January weather. The combination of pumpkin and winter squash brings a comforting sweetness, while the spices provide warmth and depth to the soup. The smooth texture, paired with the hint of citrus from the lemon juice, makes for a well-rounded and satisfying bowl. It’s a great option for anyone looking for a nutritious, flavorful meal that’s easy to prepare and full of seasonal ingredients. Enjoy it as a light dinner or serve it as an appetizer to start a meal.

Spicy Squash Paratha (Stuffed Flatbread)

Spicy Squash Paratha is an Indian flatbread stuffed with a flavorful mixture of spiced winter squash, making it a hearty and nutritious meal. This paratha is a perfect way to incorporate squash into your diet during the cold month of January. It’s soft, savory, and can be paired with yogurt, pickle, or a side of curry for a filling breakfast or lunch. The natural sweetness of the squash balances beautifully with the spices, creating a satisfying meal.

Ingredients for Filling:

• 1 medium winter squash, grated
• 1 tbsp oil
• 1/2 tsp cumin seeds
• 1/2 tsp ajwain (carom seeds)
• 1 tsp ginger, grated
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1/2 tsp red chili powder
• Salt to taste
• Fresh coriander leaves, chopped
• 1 tbsp lemon juice

Ingredients for Dough:

• 2 cups whole wheat flour
• 1/2 tsp salt
• 1 tbsp oil
• Water (as needed)

Preparation:

1. To prepare the filling, heat oil in a pan. Add cumin seeds and ajwain, and let them splutter.
2. Add the grated ginger and sauté for a minute. Then, add the grated winter squash, turmeric powder, red chili powder, and salt. Cook for 5-7 minutes, stirring occasionally, until the squash softens and releases its moisture. Let it cool before adding chopped coriander and lemon juice. Set aside.
3. For the dough, combine whole wheat flour and salt in a bowl. Add oil and gradually add water, kneading into a smooth dough. Cover and let it rest for 15-20 minutes.
4. Divide the dough into small balls. Roll each ball into a small disc, place a spoonful of squash filling in the center, and seal the edges to form a ball again.
5. Roll out the stuffed dough ball into a flat, even paratha, being careful not to let the filling spill out.
6. Heat a tawa or griddle and cook each paratha on medium heat. Flip when bubbles form, and apply ghee or oil to both sides. Cook until golden brown on both sides.

Spicy Squash Paratha is a unique and delicious way to enjoy squash in an Indian flatbread form. The filling of spiced winter squash brings a savory sweetness that complements the crispy, soft dough. Whether served as a snack or a complete meal, it’s satisfying and packed with nutrients. This dish is perfect for a winter morning, offering a warm and comforting start to the day. Enjoy it with yogurt, pickle, or any curry of your choice for a wholesome meal.

Squash and Potato Tikki (Spiced Potato and Squash Patties)

Squash and Potato Tikki is a popular Indian snack made by combining mashed potatoes with grated squash and aromatic spices. These crispy patties are shallow-fried and served with chutneys or yogurt. The softness of the potatoes is complemented by the earthy sweetness of the squash, while the spices add warmth and complexity. Perfect for January when squash is in season, this recipe makes for a great appetizer or a tea-time snack.

Ingredients:

• 1 medium winter squash, peeled and grated
• 2 large potatoes, boiled and mashed
• 1 onion, finely chopped
• 2 green chilies, chopped
• 1 tsp ginger, grated
• 1/2 tsp cumin powder
• 1/2 tsp garam masala
• 1 tsp coriander powder
• Salt to taste
• 2 tbsp cornflour or breadcrumbs (for binding)
• 1/2 cup fresh coriander, chopped
• 2 tbsp oil for frying

Preparation:

1. Squeeze out any excess water from the grated winter squash using a clean kitchen towel.
2. In a large bowl, mix the mashed potatoes, grated squash, chopped onion, green chilies, ginger, cumin powder, garam masala, coriander powder, and salt.
3. Add cornflour or breadcrumbs to the mixture to help bind the ingredients together. Mix until everything is well combined.
4. Divide the mixture into small portions and shape them into round or oval patties (tikkis).
5. Heat oil in a shallow frying pan over medium heat. Once hot, gently place the tikkis in the oil and fry until golden and crispy on both sides. Remove from the pan and drain on paper towels.
6. Serve hot with green chutney or tamarind chutney for dipping.

Squash and Potato Tikki is a tasty and crispy snack that showcases the versatile nature of squash in Indian cooking. The combination of mashed potatoes and squash gives the patties a soft, creamy interior, while the spices provide depth and flavor. These tikkis make for a perfect tea-time snack or appetizer for any gathering. They are easy to prepare and can be made ahead, making them an excellent option for a quick bite during chilly January afternoons.

Roasted Butternut Squash with Indian Spices

Roasted Butternut Squash with Indian Spices is a flavorful side dish that combines the natural sweetness of squash with the bold and aromatic spices of Indian cuisine. The squash is tossed in a mixture of spices like cumin, coriander, and garam masala before being roasted to perfection, resulting in a caramelized, savory dish. This recipe is ideal for serving alongside Indian mains like dal, curry, or rice, making it a versatile addition to any meal during the cold winter months.

Ingredients:

• 1 medium butternut squash, peeled, deseeded, and cubed
• 2 tbsp olive oil
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1/2 tsp turmeric powder
• 1/2 tsp chili powder
• Salt to taste
• Fresh cilantro for garnish
• 1 tbsp lemon juice

Preparation:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine olive oil, cumin powder, coriander powder, garam masala, turmeric powder, chili powder, and salt.
3. Add the cubed butternut squash to the bowl and toss it well in the spice mixture until all pieces are evenly coated.
4. Spread the squash cubes in a single layer on a baking sheet lined with parchment paper.
5. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and lightly caramelized. Flip halfway through to ensure even roasting.
6. Once done, remove from the oven and drizzle with lemon juice. Garnish with fresh cilantro.

Roasted Butternut Squash with Indian Spices is a simple yet impactful dish that brings out the natural sweetness of the squash while infusing it with the depth of Indian spices. The roasting process enhances the flavor, creating a tender and caramelized texture. This dish is perfect as a side or light main, offering a balance of taste and nutrition. The tang of lemon and the freshness of cilantro elevate the dish, making it a delightful addition to your winter meals. Enjoy it with a variety of curries, dals, or even as a standalone snack.

Squash Kadhi (Winter Squash Yogurt Curry)

Squash Kadhi is a traditional Indian yogurt-based curry that combines the creamy, tangy goodness of yogurt with the delicate sweetness of winter squash. The kadhi is thickened with gram flour (besan) and spiced with cumin, mustard seeds, and turmeric, creating a comforting and warming dish perfect for the cold January months. It pairs beautifully with steamed rice or flatbreads like roti or paratha, offering a hearty and wholesome meal.

Ingredients:

• 1 medium winter squash, peeled and diced
• 1 cup plain yogurt
• 2 tbsp gram flour (besan)
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• Salt to taste
• 2 tbsp ghee or oil
• 1 green chili, slit
• 1 tsp ginger, grated
• 2 cups water
• Fresh cilantro for garnish

Preparation:

1. In a bowl, whisk the yogurt with gram flour (besan) until smooth. Add turmeric powder, red chili powder, and salt. Gradually add water to make a smooth, slightly runny mixture.
2. Heat ghee or oil in a pan. Add cumin seeds, mustard seeds, and the slit green chili. Let them splutter for a few seconds.
3. Add the grated ginger and sauté for a minute, then add the diced winter squash. Cook for 5 minutes, stirring occasionally.
4. Pour the yogurt mixture into the pan with the squash, stirring continuously to prevent the yogurt from curdling. Bring it to a simmer and cook on low heat for about 15-20 minutes, or until the squash is tender and the kadhi thickens.
5. Garnish with fresh cilantro before serving.

Squash Kadhi is a flavorful and nutritious Indian curry that brings together the richness of yogurt and the natural sweetness of winter squash. The smooth, creamy texture of the kadhi complements the tender squash, while the spices add a delightful kick. This dish is perfect for a cozy meal during January, providing both warmth and comfort. Paired with rice or roti, it makes for a wholesome and satisfying meal that can be enjoyed by the entire family.

Squash and Chickpea Masala

Squash and Chickpea Masala is a hearty, protein-packed vegetarian curry that combines the softness of squash with the nuttiness of chickpeas. The combination of Indian spices such as cumin, coriander, and garam masala creates a flavorful and aromatic curry that is both satisfying and healthy. Perfect for January, this dish is filling and perfect when served with rice or naan, making it an excellent option for lunch or dinner.

Ingredients:

• 1 medium winter squash, peeled and cubed
• 1 cup cooked chickpeas (or 1 can)
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1/2 tsp red chili powder
• 1/4 tsp cinnamon powder
• 2 tbsp oil
• Salt to taste
• Fresh cilantro for garnish

Preparation:

1. Heat oil in a large pan or skillet. Add cumin seeds and let them splutter.
2. Add the chopped onions and sauté until golden brown. Add the pureed tomatoes and cook until the oil separates from the masala.
3. Stir in coriander powder, turmeric powder, garam masala, red chili powder, and cinnamon powder. Cook the spices for a minute until fragrant.
4. Add the cubed winter squash and cook for 5 minutes, stirring occasionally. Add cooked chickpeas and salt, then mix everything well.
5. Add 1-2 cups of water (depending on how thick you prefer the curry) and simmer on low heat for 20 minutes or until the squash is tender and the curry thickens.
6. Garnish with fresh cilantro and serve hot with rice or naan.

Squash and Chickpea Masala is a nutritious and flavorful vegetarian curry that highlights the sweetness of squash and the richness of chickpeas. The combination of Indian spices brings depth and complexity to the dish, making it an enjoyable option for any meal. This recipe is perfect for January, as it offers comfort and warmth, while also being packed with vitamins and proteins. Whether served with rice or flatbread, this dish is sure to become a family favorite.

Squash and Spinach Daal (Lentil Soup)

Squash and Spinach Daal is a comforting, nutrient-dense Indian lentil soup that combines the earthy flavors of yellow lentils with the natural sweetness of squash and the freshness of spinach. This wholesome daal is flavored with cumin, mustard seeds, and curry leaves, making it a perfect winter dish to enjoy in January. It’s a great way to incorporate both legumes and vegetables into your diet, offering a filling and nutritious meal that pairs wonderfully with steamed rice or flatbread.

Ingredients:

• 1/2 cup yellow split lentils (moong dal)
• 1 medium winter squash, peeled and diced
• 1 cup fresh spinach, chopped
• 1 onion, chopped
• 2 tomatoes, pureed
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp ginger-garlic paste
• 2 tbsp oil
• Salt to taste
• Fresh cilantro for garnish

Preparation:

1. Rinse the yellow lentils under cold water and cook them in 2 cups of water for about 20 minutes, or until soft.
2. In a separate pan, heat oil and add cumin seeds and mustard seeds. Let them splutter, then add the chopped onions and sauté until golden.
3. Add the ginger-garlic paste and sauté for a minute. Add the pureed tomatoes and cook for 5 minutes until the oil separates.
4. Stir in turmeric powder, garam masala, and salt, and then add the diced squash. Cook for 5 minutes, stirring occasionally.
5. Add the cooked lentils to the squash mixture, along with more water to adjust the consistency. Let it simmer for 10-15 minutes until the squash is tender and the flavors have melded together.
6. Add the chopped spinach and cook for another 5 minutes. Adjust salt to taste.
7. Garnish with fresh cilantro before serving.

Squash and Spinach Daal is a hearty and healthy soup that brings together the best of both lentils and vegetables. The sweetness of the squash pairs beautifully with the earthy lentils and fresh spinach, creating a well-balanced dish full of vitamins and fiber. This warming, spiced daal is perfect for chilly January evenings, offering both comfort and nourishment. It’s an excellent option for a wholesome meal that can be enjoyed with rice, roti, or even as a standalone dish for a light dinner.

Squash Paratha (Stuffed Flatbread)

Squash Paratha is a delicious Indian flatbread stuffed with a spiced winter squash filling. The natural sweetness of squash is balanced with spices like cumin, garam masala, and coriander, creating a perfect combination of flavors. This paratha is an excellent breakfast or dinner option during the colder January months, as it provides warmth and comfort. Pair it with yogurt or pickle for a truly satisfying meal.

Ingredients:

• 1 medium winter squash, grated
• 2 cups whole wheat flour
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/4 tsp turmeric powder
• 1/2 tsp garam masala
• Salt to taste
• 2 tbsp fresh cilantro, chopped
• 1 tbsp oil or ghee (for cooking)
• Water as needed to knead the dough

Preparation:

1. In a bowl, mix the grated winter squash with cumin powder, coriander powder, turmeric powder, garam masala, and salt. Squeeze out any excess water from the squash.
2. Add chopped cilantro and mix everything well.
3. In another bowl, make a soft dough using whole wheat flour and water. Once the dough is smooth and pliable, cover it and let it rest for 15 minutes.
4. Divide the dough into small balls. Flatten each ball into a small disc, then place a spoonful of the squash mixture in the center. Fold the edges over to seal the filling inside.
5. Roll the stuffed dough ball into a flat circle, dusting with flour to prevent sticking.
6. Heat a tawa or flat pan on medium heat. Cook the paratha on both sides, applying oil or ghee until golden brown and crispy.
7. Serve hot with yogurt or pickle.

Squash Paratha is a flavorful and filling dish that combines the wholesome goodness of winter squash with the delicious spices of Indian cuisine. The soft, warm paratha makes the perfect base for the spiced filling, and each bite is packed with flavor. Whether served for breakfast, lunch, or dinner, this recipe offers comfort and warmth, especially during the cold days of January. It’s a great way to enjoy squash in a different form and is sure to be loved by everyone in the family.

Squash and Potato Sabzi (Vegetable Stir-fry)

Squash and Potato Sabzi is a simple yet flavorful vegetable stir-fry that is quick to prepare and makes for a hearty side dish or a light main course. The combination of winter squash and potatoes, along with fragrant Indian spices, creates a satisfying dish. Perfect for January, this sabzi is easy to make, and its mildly spiced, earthy flavor makes it an ideal accompaniment to chapati, paratha, or rice.

Ingredients:

• 1 medium winter squash, peeled and diced
• 2 medium potatoes, peeled and diced
• 1 onion, chopped
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp red chili powder
• Salt to taste
• 2 tbsp oil
• 1 tsp ginger-garlic paste
• Fresh cilantro for garnish

Preparation:

1. Heat oil in a pan or wok. Add cumin seeds and let them splutter.
2. Add the chopped onions and sauté until golden brown. Add the ginger-garlic paste and sauté for another minute.
3. Add turmeric powder, coriander powder, cumin powder, and red chili powder. Stir well and cook for a minute to release the spices’ aromas.
4. Add the diced potatoes and squash to the pan. Stir to coat the vegetables with the spices.
5. Cover and cook on medium heat for 15-20 minutes, stirring occasionally, until the potatoes and squash are tender and cooked through.
6. Season with salt to taste, and garnish with fresh cilantro before serving.

Squash and Potato Sabzi is a comforting and versatile dish that brings together the mild sweetness of squash with the earthiness of potatoes. The fragrant blend of Indian spices makes this dish incredibly flavorful, and its simplicity makes it a great choice for a busy weeknight meal. The dish pairs beautifully with rice, roti, or any Indian flatbread, and its heartiness is perfect for January’s colder weather. Enjoy this sabzi as a wholesome, satisfying vegetarian meal or a side to complement other dishes.

Squash and Moong Dal Soup

Squash and Moong Dal Soup is a light yet nutritious soup that combines the goodness of yellow lentils (moong dal) with the natural sweetness of winter squash. This easy-to-make, protein-packed soup is enhanced with cumin, mustard seeds, and curry leaves, making it a flavorful dish that’s perfect for January. It’s a warming, comforting option that is light enough for lunch or dinner and can be enjoyed with a slice of bread or rice.

Ingredients:

• 1/2 cup moong dal (yellow lentils)
• 1 medium winter squash, peeled and cubed
• 1 onion, chopped
• 1 tomato, chopped
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1/2 tsp coriander powder
• 1 tsp ginger, grated
• 1 green chili, slit
• 1 tbsp ghee or oil
• Salt to taste
• Fresh cilantro for garnish
• 4 cups water

Preparation:

1. Wash the moong dal thoroughly and cook it in 4 cups of water until soft, about 15-20 minutes.
2. Heat ghee or oil in a separate pan. Add cumin seeds, mustard seeds, and curry leaves. Let them splutter.
3. Add the chopped onions and sauté until golden. Then, add the grated ginger and slit green chili, and sauté for another minute.
4. Add chopped tomatoes, turmeric powder, coriander powder, and salt. Cook until the tomatoes soften.
5. Add the cubed squash to the pan, stir to mix, and cook for 5 minutes.
6. Add the cooked moong dal to the pan and mix everything well. Adjust the consistency by adding water, if needed. Simmer for 10 minutes until the squash is tender.
7. Garnish with fresh cilantro before serving.

Squash and Moong Dal Soup is a soothing, light, and nutritious soup that perfectly balances the earthiness of lentils with the sweetness of squash. The spiced base and fragrant seasonings elevate the flavors, making it a perfect dish for a cozy meal during the January cold. The soup is not only nourishing but also easy to prepare, making it an excellent choice for a quick lunch or dinner. It’s an ideal dish for those seeking a light, vegetarian meal that’s full of vitamins and proteins.

Squash Kootu (Spiced Lentil and Squash Stew)

Squash Kootu is a wholesome and comforting South Indian stew made with lentils, winter squash, and a blend of spices. This dish is perfect for January when the weather calls for a warm, hearty meal. The combination of lentils and squash provides a nutritious balance of protein and vitamins, while the spiced coconut paste adds a rich and aromatic flavor. Enjoy it with steamed rice or as a side to Indian bread for a fulfilling meal.

Ingredients:

• 1 medium winter squash, peeled and cubed
• 1/2 cup moong dal (yellow lentils)
• 1/2 cup grated coconut
• 1 tsp cumin seeds
• 1 tsp black pepper
• 1/2 tsp turmeric powder
• 1/2 tsp mustard seeds
• 1 dried red chili
• 2-3 curry leaves
• Salt to taste
• 1 tbsp oil or ghee
• Water as needed

Preparation:

1. Wash the moong dal and cook it with water until soft. Set aside.
2. In a separate pan, heat oil or ghee and add mustard seeds, cumin seeds, dried red chili, and curry leaves. Let them splutter.
3. Add the cubed squash and turmeric powder. Sauté for a few minutes.
4. Add water and salt, and cook the squash until it softens, about 10 minutes.
5. Grind the grated coconut with black pepper into a smooth paste.
6. Add the cooked moong dal and coconut paste to the pan, mixing well. Cook for another 5-7 minutes until everything is combined and the flavors meld together.
7. Serve hot with rice or chapati.

Squash Kootu is a nutritious and filling stew that combines the goodness of lentils with the natural sweetness of winter squash. The aromatic spices and the creamy coconut paste create a rich, satisfying flavor profile, making this dish an ideal choice for a healthy, comforting meal during January. It’s easy to make, packed with nutrients, and pairs perfectly with steamed rice or flatbread, offering a complete meal that warms the body and soul.

Squash Halwa (Sweet Pudding)

Squash Halwa is a delightful Indian dessert made from grated winter squash, sugar, ghee, and aromatic spices. This rich and indulgent sweet dish is a perfect way to enjoy the seasonal squash during January. The natural sweetness of the squash is complemented by the warmth of cardamom, making it an irresistible treat. Whether served on its own or as a festive dessert, Squash Halwa is a great way to end any meal on a sweet note.

Ingredients:

• 2 cups grated winter squash
• 1/2 cup sugar (adjust to taste)
• 1/4 cup ghee (clarified butter)
• 1/4 cup milk
• 1/2 tsp cardamom powder
• 1 tbsp chopped nuts (cashews, almonds, or pistachios)
• A pinch of saffron strands (optional)

Preparation:

1. Heat ghee in a non-stick pan on medium heat. Add the grated squash and sauté for 5-7 minutes until it softens and the moisture begins to reduce.
2. Add milk and cook the squash for another 10 minutes, stirring occasionally.
3. Once the squash absorbs the milk, add sugar and cardamom powder. Stir well and cook for 5-7 minutes until the halwa thickens and reaches a pudding-like consistency.
4. Garnish with chopped nuts and saffron strands.
5. Serve warm or chilled as a delicious dessert.

Squash Halwa is a unique and flavorful dessert that transforms winter squash into a sweet, indulgent treat. The combination of ghee, sugar, and cardamom brings out the natural sweetness of the squash, while the milk adds a creamy texture. This dessert is perfect for a cozy January evening and is an excellent way to incorporate seasonal produce into a traditional Indian sweet. Its rich flavor and satisfying texture make it an ideal choice for any occasion, from family dinners to festive celebrations.

Squash and Spinach Curry

Squash and Spinach Curry is a vibrant, healthy, and flavorful vegetarian curry that features the natural sweetness of winter squash and the earthy flavor of spinach. The dish is cooked with a variety of spices, including cumin, coriander, and garam masala, which provide a rich and aromatic base. This curry is perfect for January when you crave something warm and comforting. It pairs beautifully with rice or flatbread for a wholesome meal.

Ingredients:

• 1 medium winter squash, peeled and cubed
• 2 cups fresh spinach leaves, washed and chopped
• 1 onion, chopped
• 1 tomato, chopped
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1/2 tsp red chili powder
• Salt to taste
• 2 tbsp oil
• 1/4 cup water
• Fresh cilantro for garnish

Preparation:

1. Heat oil in a large pan. Add cumin seeds and sauté until they splutter.
2. Add chopped onions and sauté until they turn golden brown. Add the chopped tomatoes and cook until they soften.
3. Add turmeric powder, coriander powder, garam masala, and red chili powder. Stir well.
4. Add the cubed squash to the pan and cook for 5-7 minutes, allowing the squash to absorb the spices.
5. Add water, cover the pan, and cook the squash until it becomes tender, about 15 minutes.
6. Once the squash is cooked, add the chopped spinach and cook for another 5 minutes, allowing the spinach to wilt and blend with the curry.
7. Season with salt to taste and garnish with fresh cilantro.
8. Serve hot with rice or roti.

Squash and Spinach Curry is a hearty, nutritious dish that brings together the sweetness of winter squash and the savory depth of spinach. The blend of spices adds complexity and warmth to the curry, making it a perfect dish for January’s chillier weather. It is easy to prepare, packed with nutrients, and makes a comforting meal when paired with rice or flatbread. This curry is a fantastic way to enjoy the seasonal squash in a flavorful, balanced way that will leave you feeling satisfied and nourished.

Note: More recipes are coming soon!