Butternut Squash Tikka Masala with Chickpeas

I found this recipe for Butternut Tikka on this Awesome Website. I did the vegan version using coconut milk in place of cream and chickpeas instead of chicken.

So, if you have never chopped up butternut squash before, it isn’t easy. It is very tough to peal and also to cut into 1′ squares. You will get through it, I promise you. It made me wonder if there was a cheat where you could warm it up in the microwave before had to make it easier but I did not search for that, I just manhandled a butternut squash until it did what I wanted it to do. I took all of the non-vegan parts out of this recipe to make it more clear. I loved using the parchment when I roasted the butternut, zero mess in my baking pan.

This dish is the right level of spice and enjoyment and I highly recommend it.

Ingredients

1 small butternut squash, peeled and cubed into 1 inch cubes ( about 6 cups)
2 T olive oil
1 ½ teaspoons Garam masala Spice Blend
½ teaspoon salt
One can chickpeas (drained and added after the dish is made)

Sauce Ingredients:

• ⅓ Cup sliced ginger
• ¼ Cup garlic ( 10 cloves)
• 2 fresh serrano chilies- cut in half lengthwise
• 4 Tablespoons olive oil
• 2 Tablespoons tomato paste
• 1 teaspoon garam masala 
• 1 teaspoon cinnamon
• 1 teaspoon paprika
• 8 roma tomatoes- rough chopped ( sauce will be blended)
• 1 ½ teaspoon salt
• ½ teaspoon pepper
• 1 ½ C water
• 1 can coconut milk
• ¼ Cup chopped cilantro for garnish

Serve with rice

Preheat oven to 400F. In a medium bowl, toss butternut with 2 T oil, garam masala and salt, until evenly coated. Spread out on a parchment lined sheet pan and roast in the oven for 30 minutes.

While butternut is roasting, make the sauce. Place sliced ginger, garlic and chiles in a food processor. Pulse until finely chopped. Heat 4 tablespoons oil in a heavy bottom pot or dutch oven. Saute garlic ginger and chili mixture over medium heat for 7-8 minutes, stirring often, scraping up brown bits with a metal spatula. Cook until golden. Add tomato paste, and sauté for 2-3 minutes, or until color deepens. Add spices, and cook for 2 more minutes. Add tomatoes, salt, and 1 ½ C water. Bring to a boil, then simmer on low heat for 20 minutes. Blend the sauce in batches in a blender, covering the blender with a kitchen towel and firmly holding lid down ( to prevent an explosion). Return the blended sauce to the pot.

Add the roasted butternut and chickpeas and bring to a simmer. Serve with rice and cilantro.

Details

Prep time: 30 mins Cook time: 40 mins Total time: 1 hour 10 mins Yield: 6