My first cooking post in 2016 needs to be special, and special it will be. Maybe you don’t like butternut squash, maybe you are anti-pumpkin in general, but even if you are, please bear with me.  I fell in love with this recipe from the moment I tried the first bite, not sure what to expect. Kelly blogged about it a while ago, a great post crowned with the sweetest photo of her and her husband on the evening they got engaged just a few months ago (wink, wink, wink). I can understand how this humble butternut squash preparation could leave such a strong impression. It is warm, it is creamy, it is luscious, at the same time refreshing due to the acidity of the yogurt. You must, absolutely must make it. Even if you live with a crowd of picky eaters who are afraid of squash. Dare them to try a little bite. They won’t be able to stop there.

(very slightly modified from Inspired Edibles)

for the butternut squash:
1 large yellow onion, coarsely chopped
3 Tbsp olive oil
1 pound butternut squash, cubed
1 Tbsp fresh ginger, thinly sliced
1 tsp ground turmeric
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp ground coriander
1/4 tsp ground ginger
1 Tbsp tomato paste
2 Tbsp coconut sugar
1/2 tsp sea salt
1 cup liquid (mixture of veggie stock + water)

for the yogurt sauce:
3/4 cup plain Greek yogurt
1/4 cup sour cream
good pinch of salt
1 clove garlic, smashed

for topping: 
toasted slivered almonds and dried mint

Make the yogurt sauce by whisking together: yogurt, sour cream, salt and garlic in a bowl – cover and place in fridge while prepping the remaining ingredients.

Purée onion in a small blender/food processor. In a separate small dish, combine the dry spices: turmeric, cumin, chili, coriander & ginger.

Meanwhile, heat oil in a large skillet over low-medium heat and sautée onion until golden. Add fresh ginger, and the ground dry spices: turmeric, cumin, chili, coriander and ground ginger, stirring until the seasonings are well combined and fragrant. Add tomato paste, broth, water, sugar and salt, mixing well to combine. Bring the mixture to a boil and add the cubed butternut squash.

Reduce heat and simmer covered for 10 minutes (lifting the lid to stir the squash once or twice during this time). Remove the lid for the remaining cooking time until the squash is tender but still holding its shape. Continue to stir the squash on occasion and use more water or stock while cooking, if needed. The goal is to have about 80% of the seasoned liquid absorbed into the squash while retaining the remaining liquid as a golden sauce.

Remove yogurt sauce from the fridge, reserve about 2 tablespoons, and spread the rest on plates to make a base for the squash. Top each yogurt base with some of the warm butternut squash, then add a bit more yogurt sauce on top, sprinkling the toasted almonds and dried mint right before serving.


to print the recipe, click here


Comments: This preparation goes to my personal Hall of Fame of Veggies. I cannot think of a better way to enjoy butternut squash, in fact it would work for all kinds of pumpkin, I am sure, as long as you respect their optimal cooking time.  As Kelly says in her post, you could omit the sour cream if you prefer to keep it lighter, but it does add a lot to the dish in terms of texture and also taste.  Try it exactly this way, you won’t be disappointed. I added toasted slivered almonds, my main modification to the recipe. I like the added crunch and feel that almonds go very well with squash and all the spices in the sauce.

Kelly, thanks for yet another great recipe!

Looking forward to more deliciousness coming from your blog…



ONE YEAR AGO: Creamy Broccoli Soup with Toasted Almonds

Fennel and Cheddar Cheese Crackers

THREE YEARS AGO: A Festive Pomegranate Dessert

FOUR YEARS AGO: My First Award!

FIVE YEARS AGO: A Message from WordPress

SIX YEARS AGO: Turkish Chicken Kebabs



  1. I’m having butternut pumpkin for dinner tonight with small pickling onions – if I had seen this earlier, we’d have done this one. wow! I’m a butternut fan and this would be perfect as a meal for me.


  2. Love Kelly and you!! You ladies are the greatest and this is high on my list too. I like the addition of almonds. Nicely done. Happy New Year Sally! Here’s to meeting up again this year! Cheers.


  3. Tho’ coconut sugar is a ‘new one’ for me, absolutely love butternut pumpkin and this does look like a scrumptious way of presenting it! Perhaps it’ll go on my ‘cool weather’ pile when the pumpkins look friendlier but it surely will be tried. Or, since we have just had the coldest January day in over 20 years here with 12 C below our summer average I should have a look at the local greengrocer’s now 🙂 !


  4. This looks wonderful. I like butternut squash but find it too sweet in simple preparations – I think the addition of the tomato, stock and yogurt in this recipe will add the balance I crave!


  5. I love butternut squash, Sally, but admit that I prepare it in the most pedestrian of ways. This recipe not only sounds good but it comes with your recommendation. That’s enough for me. I need to get me a squash and give it a try. 🙂


    • Go for it, John! I am sure you will love it… and if you are anti-dried mint (I used to be), give it a try too, because it works very well in this type of recipe.

      Did I wish you Happy New Year yet? If not, there we go: HAPPY NEW YEAR!

      Liked by 1 person

  6. Hi Sally,
    This sounds like a great recipe. I made a Julie Sahni recipe of Braised Butternut Squash with Jaggery last night (it’s spiced with fenugreek and coriander, brown sugar and lemon. It was very good, but this sounds even better.

    I take it you are still loving your Supernova. I’ve been thinking about one for quite a while, and when my old oven died I was encouraged by your experience and took the leap. It was installed three weeks ago and I am ecstatic. I’ve cooked on gas stoves for fifty years, but this one is amazingly better than any I’ve ever used before. The 22K burners are fabulous, but I can turn them down really low. The oven is very even, don’t have to turn the pans when baking cookies. Love it! So glad you posted about it.


    • So glad you went for the Supernova! We’ve had it for a little over two years and I am STILL in love! You are right, no hot spots in the oven, and the burners are amazing…. Some people find it hard to clean, but I don’t mind, the grates are a bit heavy but I take it as a little extra exercise 😉


  7. I love butternut squash and normally roast it, as I don’t normally care for the sweet squash recipes. This sounds delicious, and I love the sound of the yogurt, sour cream sauce and toasted almonds.


  8. What a great endorsement, thank you Sally – I’m so pleased to hear your enthusiasm for this Afghan dish. Remarkable how something so humble can pack so much flavour… veggie hall of fame (heeheeh, love it!). You know, I find a little sour cream goes a long way to adding texture and taste and it actually marries really well with yogurt so to my mind, it’s the best of both worlds :). Be sure to pile on the garlic for Phil :D. Have a beautiful weekend my friend, x.


  9. I have to try this. I love butternut squash, but usually do something savoury with it, even in soups. I do like these combinations though and I love coconut sugar, so very soon.


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