Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large mixing bowl, combine 1/2 cup Greek yogurt, 2 tablespoons ginger-garlic paste, 1 teaspoon Kashmiri red chili powder, 1/2 teaspoon turmeric powder, 1 tablespoon coriander powder, 1 teaspoon cumin powder, 1/2 teaspoon garam masala, 1 tablespoon fresh lemon juice, 2 tablespoons mustard oil, and 1 teaspoon salt.

2. 2

   Add the 900 grams to 1 kilogram of cubed butternut squash to the marinade, ensuring each piece is thoroughly coated.

3. 3

   Cover the bowl and allow the butternut squash to marinate in the refrigerator for at least 30 minutes, or preferably for 2 hours to deepen the flavors.

4. 4

   Preheat your oven to 200 degrees Celsius (400 degrees Fahrenheit) and spread the marinated butternut squash in a single layer on a baking sheet lined with parchment paper.

5. 5

   Roast the butternut squash for 25 to 30 minutes, turning halfway through, until the squash is tender and slightly caramelized at the edges.

6. 6

   Carefully char the roasted butternut squash cubes in batches directly over an open flame using tongs for 30 seconds to 1 minute per side, achieving a smoky, fire-roasted flavor.

7. 7

   Transfer the fire-roasted butternut squash to a serving dish and sprinkle generously with 1/4 cup finely chopped fresh cilantro before serving hot.