Mashed Buttercup Squash (Indian Style)

Published on in Instant Pot Recipes, Main Dishes, Sides
Mashed Buttercup Squash (Indian Style)
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Mashed Buttercup Squash (Indian Style)

Recipe by mrsslimonplantsCourse: Sides, Main
Servings

8-10

servings
Prep time

5

minutes
Cooking time

8

minutes
Total time

13

minutes

Sharing my favorite way to prepare mashed buttercup squash “Indian Style”. If you love spicy Indian food, then you’re going to love this as well! This side dish is so simple to make but yet super flavorful & satisfying. Key to making it is using your HANDS to mash the onions & chilies together. I don’t know why but that’s what gives it that extra delicious taste. ? This dish goes really well with my “easy red lentils dal” – which is on my website & IG page with a side of rice and salad. Give this recipe a try and let me know if you like it.

Ingredients

  • 1 Buttercup squash (medium size)

  • 1 small red onion

  • 1 small white onion

  • 1/2 cup chopped cilantro

  • 1 tbsp toasted chili flakes (+/-)

  • salt per your taste

Directions

  • Cut squash, remove seeds and steam it in instant pot for 8 minutes or on the stove till soft. If using instant pot, make sure to release pressure right away. Or Cut in half, remove seeds and bake in the oven at 400 F for about 35-40 minutes. Once cooled, remove skin, mash and keep aside.
  • Finely chop onions and cilantro. Toast 1 tbsp chili flakes on a non-stick skillet over low/medium heat. Make sure to remove from the heat as soon as you start to see smoke. It will literally take less than 1 minute. Also make sure to turn your fan on as this smell of toasted chili flakes is strong. Immediately transfer to a dish to cool and keep aside.
  • In a bowl, toss onions, chili flakes, salt, cilantro and use your hands to mix this mixture really well until onions start to release bit of water. You can wear gloves for this step if you wish. Transfer this mixture over top of mashed squash and mix really well. Serve and enjoy as a side dish with red lentils dal.

Notes

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