Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel and deseed 1.5 kilograms of butternut squash, then cut it into approximately 3 cm cubes.

2. 2

   In a large mixing bowl, combine 0.5 cup of plain yogurt, 2 tablespoons of ginger-garlic paste, 1 teaspoon of ground turmeric, 1.5 teaspoons of chili powder, 1 tablespoon of ground coriander, 1 teaspoon of ground cumin, 1 tablespoon of lime juice, 1 teaspoon of salt, and 0.5 teaspoon of sugar to form a smooth marinade paste.

3. 3

   Add the butternut squash cubes to the bowl and thoroughly coat them with the marinade, ensuring each piece is well covered, then let it marinate for at least 30 minutes.

4. 4

   Preheat your tandoor oven to a high temperature, around 230-260 degrees Celsius (450-500 degrees Fahrenheit).

5. 5

   Thread the marinated butternut squash onto tandoor skewers, making sure there is a small space between each piece for even cooking.

6. 6

   Place the skewers into the preheated tandoor and cook for 15-20 minutes, brushing with 2 tablespoons of vegetable oil halfway through, until the squash is tender and slightly charred on the edges.

7. 7

   Carefully remove the skewers from the tandoor, transfer the cooked butternut squash to a serving platter, and let it rest for a few minutes.

8. 8

   Garnish the dish with 2 tablespoons of freshly chopped cilantro and 1 to 2 sliced red chilies, if desired, before serving.