Spicy Butternut Squash Recipe

Urvashee Patel | Dessarts

Spicy Butternut Squash is mixed with a variety of spices. Kale and red onion really set this off.

Spicy Butternut Squash Photo

Last week, I was at our local gourmet grocery store. There’s always someone standing near the front door trying to get you to taste something. That day they were serving roasted butternut squash with kale and red onion.

The staff person explained to me the required ingredients included their brand of Tuscan spice mix and pumpkin seed oil. Oh, and they were also trying to sell me their pre-cut butternut squash packs. I never buy pre-cut, even if the whole one is a big pain to chop. I think its cleaner to buy whole. I also don’t always know how soon I’m going to use it up and would not want it to go to waste. On the other hand, uncut winter squashes can sit on your countertop for weeks with no problem.

As I was sampling their recipe, I thought that it was very reminiscent of many curried Indian vegetable dishes. I tasted nothing Tuscan about it.

Taking a closer look at the Tuscan spice mix jar, I was even more confused. Black pepper, chili pepper, cardamom, coriander, nutmeg, … the ingredients were clearly all components of garam masala with some fenugreek, turmeric, sugar and mustard powder. Basically, it was everything in my Indian spice cabinet. Well no wonder it tasted Indian to me! Where was the rosemary, thyme, basil or garlic and all the other “Tuscan” flavors?

I didn’t care though. This blend tasted great and I knew I could replicate it. As I walked away (without purchasing the spice mix), I thought to myself, what a great side dish for vegetarian Indian Thanksgiving dinner!  It would be perfect with my biryani dish too. So I picked up a large butternut squash to do some experimenting.

Spicy Butternut Squash Picture

I skipped the spice mix because I already have all the ingredients and didn’t need yet another spice jar in my cabinet. I believe working with whole spices makes all the difference. Besides, you want everyone to know how much you slaved over your Thanksgiving meal right?

I’m kidding, but I do believe it’s more aromatic and tastes better. It’s a long list of spices but totally worth it and easy if you already have them.

So what were my results? I’d say, even better than what I had test tasted at the grocery store. This recipe has stronger flavors and has just enough heat to add a little kick!

Don't forget to kick off your Indian Thanksgiving with something else a little spicy - my spicy roasted chickpeas recipe!

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Spicy Butternut Squash Recipe

    8 Servings


  • 5 Green Cardamom Pods
  • 2 teaspoons Coriander Seed
  • 1/4 teaspoon Whole Black Peppercorns
  • 1/2 Cinnamon Stick
  • 5 Whole Cloves
  • 1/4 teaspoon Fenugreek
  • 1/2 Whole Nutmeg, Grated
  • 1/4 teaspoon Dry Mustard
  • pinch of Turmeric
  • 1 tablespoon Turbinado Sugar
  • 1/4 teaspoon Ground Cayenne Pepper
  • 1/4 teaspoon Salt
  • 2 1/2 tablespoons Olive Oil
  • 40 ounces Butternut Squash, Chopped
  • 1 1/2 Red Onions, Chopped
  • 5 ounces Kale, Chopped


  1. Preheat the oven to 350°F.
  2. Over low heat, dry roast the coriander, cardamom pods, peppercorns, cinnamon sticks, fenugreek and cloves for about 5 minutes.
  3. Remove from heat, and let them cool completely.
  4. Using a spice grinder, grind them into a fine powder.
  5. Mix in the nutmeg, mustard powder, turmeric, sugar, cayenne, and salt.
  6. In a large bowl combine the squash, onions and 2 Tablespoons of oil, 2 Tablespoons of the spice mix and toss until everything is coated.
  7. Lay out the squash and onions on a large parchment lined sheet pan. Roast it in the oven for about 40 minutes.
  8. While it is roasting, massage the kale with ½ Tablespoon of oil and ½ Tablespoon of the spice mix and set it aside until the squash is done.
  9. Keeping the oven on, remove the squash tray and add the kale to the tray, carefully mixing.
  10. Roast together for another 20 minutes.
  11. Sprinkle with sea salt if desired.  


Cooking Method:
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Related Recipes:
Vegetarian Recipes, Vegetable Recipes, Squash Recipes, Roasted Recipes, Easy Recipes, Thanksgiving Recipes, Side Dish Recipes
Recipe Yields:
8 servings
Prep Time:
Cook Time:
Total Time:
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Author: Urvashee Patel
Recipe Yields: 8 servings
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 90 minutes

Nutrition Facts

Servings Per Recipe 8

Amount Per Serving
Calories from Fat 33
Calories 127

% Daily Value*
Total Fat 4g
  Saturated Fat 0g
Sodium 86mg
Total Carbohydrate 20g
  Dietary Fiber 0g
  Sugars 2g
Protein 0g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Urvashee Patel

About Urvashee

Urvashee blogs about delectable desserts on her blog, Dessarts. Lucky for us, she's sharing her delectable vegetarian dishes too as a Vegetarian Fanatic.

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