Butternut squash curry is a very delicious and quick-to-make recipe with just the basic ingredients and spices. This kaddu ki subzi is a great recipe to try with the fresh squash growing in our backyard.
Indian cooking is all about combining different flavors. This butternut squash curry / sabji is the best example. It is a very quick and easy recipe that can be made in under 30 minutes. We need just the basic spices and ingredients to make this curry and it pairs really well with any pulka, poori, or rice.
I always have a butternut squash at home because my boys love it. The vegetable by itself has a long shelf life when stored whole. Apart from making this delicious subzi, I make one of our other favorite recipes - Parangikkai Vathal Kuzhambu (spicy tamarind stew with pumpkin).
What kind of squash to use
Back in India, my mother always made this with yellow pumpkin (parangikkai). If I make a trip to Indian stores and I find the yellow pumpkin, I use that to make this Kaddu Ki Subzi. If not my next choice is the butternut squash. I love the sweetness of this squash and that works really well in this curry giving it a sweet back note.
How to peel and chop Butternut Squash
I have had many of my readers comment that they struggle with chopping the butternut squash. Butternut squash is a hardy vegetable and we need a good knife and a sturdy cutting board to chop it. Once we get past the first step of cutting the huge squash into half and then peeling it, the rest of the process becomes easier.
I have included a step-by-step pictorial for beginners to help with chopping.
Cut the ends and chop the squash in half - Step 1
Peel the butternut squash - Step 2
The bottom (rounder) part of the squash is where the seeds are located. Using a spoon, scrape the seed along with the fibrous flesh and discard. You could also use the seeds to use as roasted pumpkin seeds - Step 3
Chop the squash into an even 1-inch piece. The more uniform the chopped pieces are, the better they will quick - Step 4
Ingredients Needed
Check the recipe card at the bottom of the page for exact measurements and printable detailed recipes.
We need Onions, Tomatoes, green chili, and ginger apart from the Butternut squash itself. Red or yellow onion can be used.
For whole spices, we just need cumin seeds.
Apart from this, we need red chili powder, coriander powder, dry mango powder (amchur powder), salt, and sugar to make this delicious butternut squash curry. Sugar is optional but my mom always used it and so do I.
Step-by-Step Process
- Peel the pumpkin and chop them into 1-inch pieces. Refer to the pictorial above to learn how to peel and chop the butternut squash.
- Heat oil in a wide pan and add the cumin seeds. (step 1)
- Once the seeds crackle, add the onions and fry them until translucent. (step 2)
- Add the grated ginger and green chilies and fry for a minute more. (step 3)
- Add all the spices (red chili powder, coriander powder, dry mango powder) along with salt and sugar and fry for a minute. (step 4)
- Then add the chopped tomatoes and sauté until the tomatoes are soft. (step 5)
- After that add the chopped butternut squash pieces and mix well. (step 6)
- Sprinkle some water and then cover the pan. Cook the subzi on low flame until the pumpkin pieces are tender. If needed sprinkle more water and mix often to prevent burning in the bottom. (step 7)
- Once the butternut squash pieces are cooked evenly, turn off the flame and serve the curry. (step 8)
Expert tips and FAQs
- Chop the butternut squash into even size pieces. This helps in even cooking without making the curry too mushy.
- This butternut squash curry has a sweet, spicy, and tangy flavor. The tangy flavor comes from dry mango powder. If this is not available, squeeze a little lemon juice at the end.
- Ginger gives a lot of flavor to the curry. Do not skip it.
How to serve this Butternut Squash Curry
- Our favorite is to eat this kaddu ki subzi with pulkas. It works great with poori or any other Indian flatbread as well.
- It also works great as a side with rice and a simple dal. I love to make this easy Dali thoy when I am serving it with rice.
- I also love to stuff the leftover curry as a filling for sandwiches to pack for lunch boxes.
Similar Recipes
If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | Twitter/X
Recipe
Butternut Squash Curry | Kaddu Ki Subzi
Ingredients
- 5 cups Butternut squash or yellow pumpkin (chopped)
- 1 large Onion thinly sliced
- 3 Tomatoes chopped
- 4 Green chilies slit lengthwise
- 2 teaspoon Ginger grated
- 1 teaspoon Cumin seeds
- 1 teaspoon Red chili powder
- 1 ½ teaspoon Coriander powder
- 2 teaspoon Amchur powder Dry mango powder
- 1 teaspoon Sugar optional
- to taste Salt
- 2 tablespoon Oil
Instructions
- Peel the pumpkin and chop them into 1 inch pieces.
- Heat oil in wide pan and add the cumin seeds. Once the seeds crackle, add the onions and fry them until translucent.
- Add the grated ginger and green chilies and fry for a minute more. Then add the chopped tomatoes and sauté until the tomatoes are soft.
- Add all the spiced along with salt and sugar and fry for a minute.
- After that add the chopped pumpkin pieces and mix well. Sprinkle some water and then cover the pan. Cook the subzi in low flame until the pumpkin pieces are tender. If needed sprinkle more water and mix often to prevent burning in the bottom.
- Garnish with cilantro. I served it with Nimbu dal and phulkas!
Video
Notes
- Chop the butternut squash in even size pieces. This helps in even cooking without making the curry too mushy.
- This butternut squash curry has a sweet, spicy and tangy flavor. The tangy flavor comes from dry mango powder. If this is not available, squeeze a little lemon juice at the end.
- Ginger gives a lot of flavor to the curry. Do not skip it.
Roshini says
Tried this recipe today. I didn’t stick to the quantity in the recipe but used all the ingredients, except sugar. It turned out absolutely delicious. The masala turned out darker than it appears in the picture on this recipe. Went well with roti & rice.
Sandhya Ramakrishnan says
Thank you Roshini for trying the recipe. Glad you liked it.
Peter says
Hello,
I have started a site about squash at: greatsquash.com
I would like to include a link to this recipe in a gallery of interesting global recipes using squash/pumpkin.
I would not reprint the recipe but use a photo to link through to this page with credit.
Would that be okay?
thank you,
Peter
Sandhya Ramakrishnan says
Hi Peter, thanks for reaching out. That should be fine!
sapana says
I love butternut squash and make it exactly like you but sometimes I skip the tomatoes and onions and add dried mango powder instead and mash the butternut squash. Absolutely yummy dish.
Jagruti's Cooking Odyssey says
My grandma in India used to make this pumpkin sabji and now my mum makes it too, such a healthy and delicious curry that can be ready in few minutes.
NARMADHA says
Subzi with butternut squash looks so flavorful and inviting. I make poriyal with lot of coconut. This semi dry version looks so good to have it as side dish for rice/roti.
Padma Veeranki says
Loved all the combination of flavours in kaddu ki sabzi...such a simple yet delicious curry!! Would pair perfectly with some rice!
Lathiya says
I haven't cooked with butternut squash but making it in a curry definitely sounds interesting and delicious.
Mayuri Patel says
We get plenty of butternut squash mostly all year round but I've not used it to make sabji. I've used it for bakes and soups. You've butter squash curry is a simple and yet flavorful preparation. Got to get some so I can make this delicious looking sabji.
Seema Sriram says
There is half a pumpkin sitting in my refrigerator and this recipe looks perfect to use it up. I might try this tommorow with some rotis.
amrita says
We often make Bengali style kaddu ki sabji to pair it with our luchi or paratha... I love your version of curry and I am going to try it soon...
ARCHANA says
Looks awesome Sandhya. I love the fact that even after cooking the kaddu holds shape. Looks awesome like this not like a lump.
Vanitha Bhat says
Wow!!! This curry looks so heavenly and red pumpkin is one of my favorite vegetables. I have not tried using butternut squash but will try your version soon dear! Looks like a delicious side to go with rice or chapati!
Vandana says
You butternut squash curry looks so delicious. I also generally make it Indian style only and love having it with poor or roti. Nice recipe, thanks for sharing.
Sandhya Nadkarni says
Love the combination of flavors in this dish. I am a fan of butternut squash too. I like the addition of amchur in your recipe.
Lata Lala says
Kaddu ki sabzi is our all time favourite to go with pooris. Your recipe with butternut squash is so easy and simple to make. Loved the way you have shown how to peel and cut it for the beginners.
Rafeeda - The Big Sweet Tooth says
I always stare at this pretty vegetable and wonder what can be made of it. The curry sounds delicious, would go amazingly well with some rice...
Uma Srinivas says
Such a simple and delicious looking sabzi. I make this by adding curry powder. Your recipe looks yummy will try this next time 🙂
Bless my food by Payal says
Popularly known with the name "kaddu ki sabzi" in india, this is such a simple and delicious recipe using butternut squash. After making meetha kaddu and khatta kaddu, this must be the next target on my end.