Winter Squash with Almonds

Winter squashes are sweet, heavy, and warming. Their properties along with a high mineral and protein content make them a perfect winter food. They are harvested in late autumn and can be kept in a dry cool place for several months.

This dish goes well with brown rice, millet or our Perfectly Fluffy Basmati Rice.

Winter Squash with Almonds

Serves 3-4
  • 4 cups Winter Squash (any variety), peeled and cut into 1-inch cubes
  • 1/2 tablespoon Ghee ( or Coconut Oil for a vegan option)
  • 1/4 cup Almonds, Blanched & Slivered
  • 1 pinch Hing (Asafoetida)
  • 1/2 teaspoon Black Mustard Seeds
  • 1/2 teaspoon Cumin Seeds
  • 1/2 teaspoon Coriander powder
  • 1/2 teaspoon Fennel powder
  • 1/2 teaspoon Turmeric powder
  • Salt to taste
  1. Heat the ghee in a wide heavy bottomed pan over medium heat. Add the hing, mustard seeds, and cumin seeds. Saut for a minute or two.
  2. Add the almonds, coriander powder, and fennel powder. Stir for few seconds.
  3. Add the squash, salt, and turmeric powder. Mix well.
  4. Cook, covered, on low heat until tender (15-20 minutes). Stir periodically to prevent sticking. If the squash is too dry, add a tablespoon or two of water during the process.

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  1. winter squash is a new name as a vegetable….. I guessed them ALIKE to potatoes ! Hope you take trouble to show the Raw FORM of the vegetable ! Rest of the ingredients like Amonds and Fennel were new to me to be added in my subsequent similar Dry dishes ! ENJOY AND STAY BLESSED MY LOVING SISTER !

    1. The Ayurveda and Yoga Institute Faculty says:

      Hi Rakshit, here’s a photo of the raw form of the vegetable 🙂

      Enjoy and let us know how you like the recipe

      Edit: Updated the photo to ensure it’s the proper one of the raw veggie

  2. Maryann says:

    This was really good. Thank you

    1. Larisa Litvin says:

      Thank YOU Maryann!
      Please continue exploring our healthy and simple recipes. Namaste! ????