Coconut Cumin Ginger Roasted Butternut Squash – super easy, scrumptious, gluten free, perfectly tender, packed in Indian flavors and rich in nutrients!
This dish is the taste of home to me. The taste of my mom’s cooking. The ginger, the cumin, the coconut, the cilantro and the pungent red chili flakes. Most often butternut squash is roasted with sweet spices and flavors. But in my childhood, I remember my mom cooking an Indian variety of yellow orange squash with savory Indian spices. And it was damn good! Although the one I prepared here is different from her recipes, the flavors I have used here remind me of many of her other veggie dishes. So the inspiration for this recipe is my mom’s food!
I have lately been obsessed with butternut squash as you may have already seen this recipe – Eggplant Yogurt Salad with Pomegranates Walnuts and Pita Chips – where I talk more about the nutrition potential of this lovely winter squash. And if you want to try yet another fascinating squash that is also a nutrition marvel then check out my Spaghetti Squash Vermicelli Chicken Biryani. Now on to some juicy tidbits about ginger.
Ginger is part of the Zingiberaceae family along with cardamom and turmeric. And it has been found to have several anti-inflammatory and antioxidant compounds, the main active one being the gingerols. Research has indicated that these compounds may be beneficial in pain reduction in arthritis, treatment of inflammation and inhibition of the growth of human colorectal cancer cells.
Since ancient times ginger has been trusted for relief of digestive problems such as nausea, loss of appetite, morning sickness etc. Ginger is also a diaphoretic – which means it promotes healthy sweating and therefore is valuable for its warming properties in cold weather. In most recipes, ginger is used in only small quantities, so it does not add a significant amount of calories or carbohydrates, but adds a lot of flavor and zest to the dish.
Coconut Cumin Ginger Roasted Butternut Squash is one of my favorite ways to cook this winter squash. If you like Indian flavors, you must…must… try it. So quick and easy! And what a delicious and spicy way to warm up this winter!
Disclosure: This page contains affiliate links, meaning we earn a commission if you use those links. We only recommend products we use and trust. It does not change your price or user experience at all. Thanks for your support.
COCONUT CUMIN GINGER ROASTED BUTTERNUT SQUASH
Servings: 7 cups Serving Size: 1 Cup
Calories 118, Total Fat 4 g (Saturated Fat 1 g, Polyunsaturated Fat 1 g, Monounsaturated Fat 2 g), Cholesterol 0 mg, Sodium* 178 mg, Potassium 618 mg, Phosphorus 69 mg, Total Carbohydrate 21 g, Dietary Fiber 4 g, Sugars 4 g, Protein 2 g
* The suggested amount of salt is just a guideline and may need to be adjusted. Check for any additional salt in other ingredients and adjust.
Preparation Time: 10 minutes
Cooking Time: 25 minutes
3 lb organic butternut squash (unpeeled or peeled)
3 tablespoons unsweetened dry coconut flakes
1 ½ teaspoons cumin seeds
4 teaspoons grated fresh ginger
2 teaspoons red pepper flakes (adjust per taste)
1 ½ – 2 tablespoons olive oil
1/2 to 1 teaspoon salt (adjust per taste)
3 tablespoons chopped fresh cilantro
2 to 3 tablespoons tart reduced fat yogurt
2 teaspoons finely grated shallots (optional)
Preheat oven to 400°F.
Use a vegetable brush and scrub the surface of the butternut squash and rinse really well. I prefer to leave the peel on as it has a nice bite to it once it is cooked.
Cut the squash into medium size wedges. If you prefer the spices and flavors to penetrate more deeply, you may cut smaller pieces. If you prefer to get a good taste of the squash itself, then you may cut it into bigger wedges.
Sprinkle the coconut, cumin, ginger, red pepper flakes, salt and drizzle the olive oil all over. Toss the butternut squash to coat all the spices and ingredients well.
Scatter the butternut squash pieces skin side down on a lined baking sheet. Allow the squash to roast for about 25 to 30 minutes until tender and lightly browned on the edges.
Meanwhile, whip the yogurt with the grated shallots (if you prefer). If the yogurt is not tart enough, you may stir some lemon juice as per your taste.
Remove the squash from the oven and transfer to a serving platter. Garnish with chopped cilantro and drizzle of yogurt.
Enjoy this Coconut Cumin Ginger Roasted Butternut Squash as a side dish.
Dry unsweetened coconut flakes, cumin seeds and fresh ginger are available at Indian grocery, online and other general stores that carry ethnic products.