Butternut squash tikka masala

(23 ratings)

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Butternut squash tikka masala
Butternut squash tikka masala
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

A classic Indian dish that's quick to make - you can even swap the squash for marrow or add or use lamb or chicken for a meatier recipe.


  • 1tbsp vegetable oil
  • 1tsp finely chopped ginger
  • 1 butternut squash, chopped into cubes (or swap for marrow if you like)
  • 20 sugarsnap peas, stringed and washed
  • 2 spring onions, peeled, washed and cut into a 4cm baton
  • 150ml tikka masala sauce
  • 1tbsp finely chopped coriander leaves


  1. Heat the oil in pan, add chopped ginger and sauté for 30 secs, then add sugar snaps and spring onion and sauté for 2 mins.
  2. Add the diced squash and sauté for 3-4 mins on low heat. Add sauce and simmer for 5 mins or until the squash is cooked.
  3. Sprinkle with chopped coriander leaves and serve with warm bread or rice.

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  • 3
(23 ratings)

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