Winter Squash Bharta Recipe

"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 is 4-6 servings

Metric US

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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 by Step Method

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.