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    You are here: Home / Entrees / Butternut Squash Chana Masala

    LAST UPDATED: January 27, 2022 • FIRST PUBLISHED: January 2, 2017

    Butternut Squash Chana Masala

    Jump to Recipe Print Recipe

    Butternut squash chunks add a hint of sweetness to this spicy and comforting chana masala.

    Overhead View of a Plate of Butternut Squash Chana Masala and Rice Surrounded by Fresh Cilantro

    Hello 2017! Oh, and hello readers! I haven't been posting much lately, having taken a bit of a break for the holidays, which, I can't even really call a break, because I actually had lots going on. I still have lots going on, and it's all good, but life is definitely calming down, so I should have more time to post in the coming year. Truth be told, I'm pretty darn excited about the coming year. I'll tell you a bit about it soon, but for now, let's get right down to food!

    Pot of Butternut Squash Chana Masala with Wooden Spoon

    I throw together some version of chana masala pretty often, and when I say "some version," I mean something totally inauthentic that's super easy and tastes good.

    While butternut squash isn't something you'd find in traditional chana masala, it goes pretty darn deliciously with all of the warming spices and hearty chickpeas. So maybe it should be? Just a thought!

    Close up of Butternut Squash Chana Masala Topped with a Sprig of Cilantro

    Also awesome about the addition of butternut squash is that you can just throw it right in with your simmering curry. No extra pots, no extra roasting, and if you're super lazy and buy the pre-cut squash, barely an extra step.

    I know a lot of you guys are working on eating healthier this month, and I can't think of a more delicious way to do so. If you're looking to indulge (just a bit!), serve it alongside some homemade vegan naan.

    Overhead View of Butternut Squash Chana Masala on a Plate with Fork
    Overhead View of a Plate of Butternut Squash Chana Masala and Rice Surrounded by Fresh Cilantro
    5 from 1 vote
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    Butternut Squash Chana Masala

    Butternut squash chunks add a hint of sweetness to this spicy and comforting chana masala. Serve it with rice or naan for a hearty and healthy vegan meal.
    Course Entree
    Cuisine American, Indian
    Prep Time 10 minutes
    Cook Time 35 minutes
    Total Time 45 minutes
    Servings 4
    Calories 414 kcal
    Author Alissa

    Ingredients

    • 2 tablespoons vegetable oil
    • 1 large onion, diced
    • 3 garlic cloves, minced
    • 2 teaspoons freshly grated ginger
    • 1 serrano pepper, seeded and minced (optional)
    • 1-3 tablespoons garam masala, see note
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • 2 14 ounce cans diced tomatoes
    • ½ cup vegetable broth
    • 3 cups ½ inch diced butternut squash (about 1 ½ pounds, or half of a medium squash)
    • 2 14 ounce cans chickpeas, drained and rinsed
    • Salt and pepper to taste

    For Serving

    • Fresh cilantro
    • Cooked rice
    • Vegan naan

    Instructions

    1. Coat the bottom of a large pot with oil and place over medium heat. When oil is hot, add onion and sauté until soft and translucent, about 5 minutes. Add garlic, ginger, serrano pepper, garam masala, coriander, and cumin. Sauté about 1 minute more, until very fragrant.
    2. Add tomatoes, broth and butternut squash to the pot. Give everything a stir, raise heat and bring to a boil. Lower heat and allow to simmer, uncovered for 10 minutes. Stir in chickpeas and continue simmering, stirring occasionally, until squash is tender, about 15 to 20 minutes more. Remove from heat and season with salt and pepper to taste.
    3. Divide onto plates and sprinkle with fresh cilantro. Serve with rice and/or naan.

    Recipe Notes

    I used three tablespoons of garam masala in my batch, and loved it. That might be a lot for some people though. If you're not sure, start with 1 tablespoon and add more to taste when it's all done cooking.

    Nutrition information does not include accompaniments.

    Nutrition Facts
    Butternut Squash Chana Masala
    Amount Per Serving
    Calories 414 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 1.7g9%
    Sodium 744mg31%
    Potassium 1220mg35%
    Carbohydrates 71.2g24%
    Fiber 14.3g57%
    Sugar 8.3g9%
    Protein 14.3g29%
    Calcium 120mg12%
    Iron 4.9mg27%
    * Percent Daily Values are based on a 2000 calorie diet.
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Raquel Osorio says

      January 02, 2017 at 7:12 pm

      Ain't Angelina Jolie but is it BABY? BABY? BABY? Happy for you even if there're no diapers involved...In my world, skip the bread, make it brown Basmati Rice and add some of PlantaeTivoli house salad w/ orange-ginger-freshturmeric and cashew dressing. Awesome and
      reassuring recipe. I'm not alone on the rewarding "rice and beans" plane afterall.Much Peace and Love, ALWAYS.

      Reply
      • Alissa Saenz says

        January 03, 2017 at 9:13 am

        Lol. No, there are no diapers involved! Brown basmati and a salad would be awesome with this, and that dressing sounds fantastic. :)

        Reply
    2. maurice says

      December 06, 2019 at 11:10 am

      5 stars
      I made this last night with one main modification, butternut squash. Followed the steps for quick soaking 1lb of dried chickpeas. Peeled and cubed the butternut squash. After the beans were done add everything back to the pot in the order described including the butternut squash. Needed more water to make sure everything was covered and cooked on HIGH for 30 min. Because of the extra water I had to thicken with corn starch.
      Great recipe. Thanks again

      Reply
      • Alissa Saenz says

        December 08, 2019 at 10:42 am

        I'm glad you enjoyed it!

        Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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