Butternut Squash

& Peas Sabzi

Use the butternut squash in season to make this Butternut Squash & Peas Sabzi! Cooked with onion, tomatoes, curry leaves and spices, this is so good with any bread or as side with rice and dal. It is also vegan and gluten-free.

White Bag


For roasting the squash –Squash –Butternut squash –Olive oil


For the sabzi –Oil –Mustard seeds –Whole cashews unroasted –Red onion –Green chilies –Curry leaves –Ginger –Salt  –Tomatoes  –Tomato paste –Water –Coriander powder –Cumin powder –Turmeric powder –Kashmiri red chili powder –Smoked paprika –Sugar  –Green peas  –Cilantro –kasuri methi dried fenugreek leaves.


Pre-heat oven to 425 F degrees. Line a baking sheet with parchment paper.

Toss diced butternut squash with 1 teaspoon oil. Transfer to the prepared baking sheet and roast at 425 F degrees for 15 minutes or until fork tender.

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.

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.

Swipe Up!

For detailed instructions with pictures and helpful tips!