Not Quite Saag Aloo

I don’t know the word for Butternut Squash in any Indian dialects. So it has a silly name. But it’s LUSH!

This is the perfect speed-food accompaniment to a Slimming World curry and has swiftly become one of my favourite recipes. So much so that it currently has pride of place as my ‘featured image’ on the home page!

Serves 2-4 depending on appetite

Vegetarian, Syn free on Extra Easy and suitable for the Extra Easy SP plan

Ingredients

  • Frylight
  • 1 large butternut squash
  • 2 tbsp mustard seeds
  • 2 tbsp garlic granules
  • 1 tbsp ground cumin
  • 1 red onion
  • 3 garlic cloves
  • 2 bags of sweet baby peppers (or 2 red peppers and 1 yellow pepper)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp dried chilli flakes / crushed chillies
  • ½ tsp turmeric
  • ½ tsp garam masala
  • ½ tsp chilli powder
  • Salt and freshly ground black pepper
  • 2 large bags of baby leaf spinach
  • 2 tbsp water
  • Small handful of chopped fresh coriander, to garnish (optional)
  • 1 red chilli, deseeded and finely sliced, to garnish (optional)

Method

  • Pre-heat oven to 200 degrees
  • Chop the butternut squash into roughly 3cm chunks (leave the skin on)
  • Spray a large roasting tin with Frylight and add the butternut squash chunks to the pan
  • Spray the top of the butternut squash with Frylight again, then sprinkle over the mustard seeds, garlic granules and cumin
  • Roast for approx 45mins or until the butternut squash is cooked but firm and the edges are slightly charred (resist the urge to stir during cooking as this will cause the squash to break up!)
  • Meanwhile finely slice the red onion and peppers and crush the garlic cloves
  • Spray a large frying pan or wok with Frylight and gently fry the onion, garlic and peppers for approx 2mins or until soft
  • Add the cumin, coriander, chilli flakes, turmeric, garam masala and chilli powder, mix well and fry for another 1min
  • Add the spinach and water, mix thoroughly and cook for another 2mins or until the spinach has wilted
  • Finally stir in the butternut squash, season with the salt and pepper and garnish with the fresh coriander and red chilli (if using)
  • Serve with your favourite Slimming World curry!
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4 Comments Add yours

  1. downmyfront says:

    Looks amazing. I love butternut squash so will definitely be trying this. Your blog has given me lots of inspiration today…I have been stuck in a recipe rut so thank you. Cheers from Kay

    Like

    1. No worries at all Kay – glad it is helping! I’ve been stuck a rut myself the past few weeks and trying new recipes is helping me get back on track too 🙂

      Liked by 1 person

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    Like

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