Winter Squash Bharta

4-6
Servings
10m
Prep Time
65m
Cook Time
1h 15m
Ready In

Recipe: #35910

October 29, 2020



"This is a Bangladeshi style of making mashed vegetables, in this case squash. The mustard seed oil is traditional with bharta -- you can sub olive oil but it is not traditional and shouldn't be called bharta then. Recipe source: Bon Appetit (November 2020)"

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (148.6 g)
  • Calories 154.4
  • Total Fat - 10.6 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 0 mg
  • Sodium - 43.4 mg
  • Total Carbohydrate - 16.1 g
  • Dietary Fiber - 3.4 g
  • Sugars - 3.4 g
  • Protein - 1.6 g
  • Calcium - 70.9 mg
  • Iron - 1.5 mg
  • Vitamin C - 26.5 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350 degrees F.

Step 2

Using a sharp knife halve squash lengthwise and scoop out seeds with a spoon (discard seeds or save them for another use). Rub cut sides of squash with 1 tablespoon oil and salt. Place squash cut side down on a rimmed cookie sheet and roast for 60-75 minutes or until tender.

Step 3

Scoop out flesh and place in a serving bowl and using a potato masher mash squash until smooth. Reserve a spoon full of red onion and cilantro.

Step 4

Mix in the chiles, ghee, coriander, cumin, chile powder, 2 tablespoons of the oil and the remaining red onion and cilantro. Top squash with the reserved onion and cilantro just before serving.

Step 5

***This can be made 3 days ahead, cooled, covered and chilled and bring to room temperature before serving.

Tips & Variations


No special items needed.

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