Best 2 Bengali Butternut Squash Recipes

Embark on a culinary adventure to the heart of Bengali cuisine with our delectable Bengali butternut squash recipes. These recipes showcase the harmonious blend of flavors and textures that define Bengali cooking, taking you on a journey of culinary exploration. From the classic Shukto, a medley of vegetables simmered in a mustard-based sauce, to the comforting Lau Ghonto, a potato and butternut squash dish brimming with mustard seeds and aromatic spices, these recipes capture the essence of Bengali home cooking. Discover the vibrant Aloo Posto, where tender potatoes are enveloped in a rich poppy seed sauce, and the tangy Khosha Mangsho, a mutton curry elevated with roasted butternut squash and aromatic spices. Each recipe is a testament to the culinary traditions of Bengal, offering a unique symphony of flavors and textures that will tantalize your taste buds.

Here are our top 2 tried and tested recipes!

BENGALI BUTTERNUT SQUASH AND CHICKPEAS GARBANZOS

Bengali Butternut Squash and Chickpeas Garbanzos image

This recipe by Anjum Anand caught my eye. A vegetarian curry is made with butternut squash, chickpeas and the Bengali spice mixture, panch phoron (a blend of equal quantities of fenugreek, nigella seeds, fennel seeds, cumin and mustard seeds or celery seeds), also known as Bengali five-spice). I had most the ingredients so I was able to put it together quickly and easily. I did tweak to make the recipe work for us. Serve as a side or main over rice.

Provided by Rita1652

Categories Beans

Time 40m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1 -2 tablespoon vegetable oil
1 bay leaf
1 teaspoon panch phoron, Bengali five-spice
1 -2 dried mild red chili peppers or 1 pinch red pepper flakes
1 medium onion, chopped
1/4 teaspoon ground turmeric
2 teaspoons ground cumin
1 teaspoon ground coriander
salt, to taste
1 teaspoon sugar, adjust to taste
2 -3 teaspoons grated ginger
1 1/2 lbs medium butternut squash, peeled, seeds removed, flesh cut into cubes just bigger then the chickpeas
1 cup boiling water
15 ounces canned chickpeas or 15 ounces garbanzos beans, drained and rinsed well
2 teaspoons ground garam masala
1 teaspoon ground fennel seed

Steps:

Heat the oil in a large non-stick pan over a medium heat. Add bay leaf, panch phoran and chillies and fry for 1-2 minutes, stirring well to combine.
Add the onion, stir to coat in the spices, and fry for 4 minutes, or until softened and golden-brown.
Add the ground turmeric, cumin and coriander, the salt, sugar and ginger and stir well. Add a 1/2 of water, stir and cook for a further 1-2 minutes.
Add the butternut squash pieces and 1/2 - 1 cup boiling water. Bring the mixture to the boil, then reduce the heat to a simmer, cover the pan with a lid and simmer for 10-15 minutes, or until the butternut squash is tender.
Add the chickpeas, ground garam masala and fennel seeds and another splash of water if necessary to keep the mixture loose. Add more salt and sugar, if you like, to taste. Stir well and continue to cook for 1-2 minutes, or until warmed through. Serve immediately.

BENGALI BUTTERNUT SQUASH

Bengali Butternut Squash image

This vegetarian curry is made with butternut squash, chickpeas and the Bengali spice mixture, panch phoran. This recipe serves four.

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 17

Ingredients

3 tablespoons vegetable oil
Large pinch ground asafoetida*
1 bay leaf
1/2 teaspoon panch phoran*
1 to 2 mild dried red chiles
1 small onion, chopped
1/2 teaspoon ground turmeric
2 teaspoons ground cumin
1 heaped teaspoon ground coriander
Kosher salt
Sugar
2 teaspoon ginger paste** (make your own by crushing or blending fresh ginger to a rough paste, adding water, if necessary, to loosen)
1 pound 2 ounces butternut squash, peeled, seeds removed, flesh cut into 1 1/2-inch cubes
1 cup boiling water
8 ounces canned chickpeas, drained and rinsed
1 teaspoon ground garam masala
1 teaspoon ground fennel seeds

Steps:

Heat the oil in a large non-stick pan over a medium heat. Add the asafoetida, bay leaf, panch phoran, and chiles, and fry for 1 to 2 minutes, stirring well to combine.
Add the onion, stir to coat in the spices, and fry for 2 to 3 minutes, or until softened and golden brown.
Add the ground turmeric, cumin and coriander, the salt, sugar, and ginger paste, and stir well. Add a splash of water, stir, and cook for another 1 to 2 minutes.
Add the butternut squash pieces and the boiling water. Bring the mixture to a boil, then reduce the heat to a simmer, cover the pan with a lid , and simmer for 10 to 15 minutes, or until the butternut squash is tender. The butternut squash is cooked once a knife goes smoothly all the way through without putting any pressure on it. Cook the squash any longer than this and it begins to break up. Take care not to stir too often.
Add the chickpeas, ground garam masala and fennel seeds and another splash of water if necessary to keep the mixture loose. Add more salt and sugar, if you like, to taste. Stir well and continue to cook for 1 to 2 minutes, or until warmed through. Serve immediately.;

Tips:

Choose a ripe butternut squash with a deep orange color and smooth skin.
Use a sharp knife to peel and cut the butternut squash.
Scoop out the seeds and pulp from the butternut squash.
Cut the butternut squash into small cubes or slices.
Toss the butternut squash with olive oil, salt, and pepper.
Roast the butternut squash in a preheated oven at 400 degrees Fahrenheit for 20-25 minutes, or until tender.
Add the roasted butternut squash to your favorite Bengali dish.

Conclusion:

Bengali butternut squash is a delicious and versatile dish that can be enjoyed as a side dish or main course. It is a healthy and affordable way to add more vegetables to your diet. The roasted butternut squash can be added to salads, soups, stews, and curries. It can also be used as a filling for pies and tarts. Bengali butternut squash is a great way to enjoy the flavors of Bengali cuisine.