Butternut Squash With Nigella Seeds – a delicious recipe with butternut squash, nigella, tumeric powder, green chili, salt, cooking oil. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Peel the butternut squash, scoop out seeds and cut it into small bite-size cubes
2
Heat the oil in a flat bottomed pan on medium heat
3
Add the nigella seeds
4
Once the seeds start to sizzle a bit in the pan (and you start to smell them releasing their flavor), add the green chili
5
After about 10 seconds, add the squash
6
Cover and let the squash cook for about 5 minutes. Give the squash a stir during this time to make sure the pieces are not sticking to the bottom of the pan. If the vegetables start getting dry, add a teaspoon or two of water.
7
The squash should be about halfway cooked now. Add the turmeric and salt and stir the squash to evenly coat.
8
Cover and cook until the squash is soft (about 5-10 minutes). Keep checking under the lid to make sure the squash is not getting too dry, and give it a stir and/or a splash of water as needed.
158
kcal
Calories
18
g
Fat
Fat
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 Small butternut squash, 1 teaspoon nigella (kalo jeera) seeds, 1 teaspoon tumeric powder, 1 green chili, and more.
Yes, Butternut Squash With Nigella Seeds falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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