This butternut squash Bombay is a delicious twist on the classic Indian side dish, with tender chunks of butternut squash coated in fragrant spices, onions and fresh coriander. It's the perfect accompaniment to your favourite curry and just as good served alongside grilled meats or other Indian-inspired dishes.
Bombay potatoes have always been one of my favourite Indian side dishes. I grew up enjoying Indian food from a young age, and they were always part of the meal whenever we ordered a selection of dishes to share. For this Slimming Eats version, I've swapped the potatoes for butternut squash, which adds a lovely natural sweetness that works perfectly with the warming spices. If you prefer the traditional version, simply substitute the squash for boiled potatoes.
Calories in Bombay Butternut Squash
This recipe serves 4 and is 117 calories per serving
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See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Butternut Squash: Peel and cut the squash into even bite-sized cubes so it cooks evenly. Sweet potato also works well if you don't have butternut squash.
- Onion, Garlic and Ginger: These three ingredients create the aromatic base of the dish. Fresh garlic and ginger provide the best flavour, but garlic and ginger paste can be used if that's what you have on hand.
- Green Chilli: Leave the seeds in for extra heat or remove them for a milder flavour. Adjust the amount to suit your taste.
- Fresh Tomatoes: Ripe tomatoes add freshness and create a light sauce to coat the squash. Roma, plum or vine tomatoes all work well.
- Spices: The cumin seeds, mustard seeds, garam masala and turmeric give this dish its authentic Indian flavour. If you can't find mustard seeds, you can leave them out, although they do add a lovely subtle nuttiness.
- Lemon Juice: Fresh lemon juice brightens the dish and balances the warming spices beautifully.
- Salt and Black Pepper: Season to taste to bring all the flavours together.
- Fresh Coriander (Cilantro): Sprinkle over just before serving for a fresh burst of flavour.
- Olive Oil Spray: Used to soften the onion and toast the spices with minimal oil. A small drizzle of olive oil can be used instead if preferred.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Variations and Substitutes
This butternut squash Bombay is easy to adapt with a few simple swaps and additions to suit your taste.
- Use potatoes instead: For a traditional Bombay potato, swap the butternut squash for potatoes. Boil them until just fork tender before adding them to the pan. A mixture of both is great too.
- Try sweet potato: Sweet potato is another delicious alternative and pairs beautifully with the warming spices.
- Adjust the heat: Add more or less chilli depending on how spicy you like your food, or use a pinch of chilli flakes instead.
- Add extra vegetables: Peas, cauliflower, spinach, chickpeas or green beans all make great additions.
- Use canned tomatoes: Fresh tomatoes give the best flavour, but a good-quality canned chopped or plum tomato can be used if needed.
- Try different spices: Add a pinch of ground coriander, curry powder, smoked paprika or a little ground cumin for a slightly different flavour.
- Finish with yoghurt: Serve with a spoonful of natural yoghurt or raita to balance the spices.
Serving Suggestions
This butternut squash Bombay makes the perfect side dish for all your favourite Indian-inspired meals.
- Serve alongside your favourite curries, such as chicken tikka masala, butter chicken, chicken dupiaza or lamb rogan josh.
- Pair with pilau rice, plain basmati rice or naan bread for a complete Indian feast.
- Enjoy with tandoori chicken, chicken tikka or grilled lamb.
- Serve alongside dhal, chickpea curry or vegetable curry for a delicious vegetarian meal.
- Add a dollop of raita or natural yoghurt to help balance the warming spices.
- Pair with poppadoms, mango chutney and pickled onions for an Indian-inspired spread.
- Enjoy as part of a selection of sharing dishes with matar paneer, onion bhajis and your favourite curry.
- Spoon over a baked potato or serve with grilled chicken for an easy midweek meal.
- Leftovers are also delicious stirred through cooked rice or served in a wrap with salad and yoghurt.
Storing and Reheating
To Store: Allow the butternut squash Bombay to cool completely, then transfer it to an airtight container and store in the fridge for up to 3 days.
To Reheat: Reheat gently in a frying pan over a medium heat until piping hot, adding a splash of water or stock if needed to prevent it from drying out. Alternatively, microwave until heated through, stirring halfway.
Great for Meal Prep: The flavours develop even more overnight, making leftovers just as delicious the next day served with your favourite curry, rice or grilled protein.
More Indian Recipes
Love the flavours of Indian food? Be sure to check out some of my other Indian-inspired recipes too!
See more Indian Recipes →
or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.
All recipes on Slimming Eats have estimated nutritional information for your convenience.
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Recipe Card
Bombay Butternut Squash
This butternut squash Bombay is a delicious Indian-inspired side dish, combining tender butternut squash with fragrant spices for the perfect accompaniment to your favourite curry.
Ingredients
- 800g (28oz) of raw butternut squash, peeled and cubed
- 1 onion, finely chopped
- 2 cloves of garlic, crushed
- 1 teaspoon of fresh grated ginger
- 1 green chili (deseeded if you don't like this too hot)
- 2 large ripe tomatoes, peeled and chopped
- 1 teaspoon of cumin seeds
- 1 teaspoon of mustard seeds
- 1 teaspoon of garam masala
- ½ teaspoon of turmeric
- juice of a small lemon
- salt and black pepper
- fresh chopped coriander
- olive oil spray
Instructions
- Preheat oven to 160c fan, 180c or 350f (gas mark 4)
- Add the butternut squash to a bowl, spray with spray oil and season with salt. Toss to coat
- Place of a baking tray lined with parchment and bake for about 20 mins to soften and caramelize slightly.
- Spray a frying pan over a medium high heat with spray oil.
- Add the onion, garlic and ginger and fry for 2-3 mins to soften.
- Add the green chilli, tomatoes, spices, and juice of a small lemon and heat till tomatoes start to break down into more of a sauce.
- Add in the butternut squash.
- Stir well to combine
- Season with salt and black pepper and top with chopped fresh Coriander.
- Great served alongside an Curry or Indian dish.
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Gluten Free/Dairy Free Friendly
- Vegetarian/Vegan Friendly
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Nutrition Information
Yield
4Serving Size
1 SERVINGAmount Per Serving Calories 117Total Fat 1gSaturated Fat 3gUnsaturated Fat 0gCholesterol 25mgSodium 512mgCarbohydrates 24gFiber 3gSugar 12gProtein 4g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Linda Reilly says
Have never used this squash before. Hard to cut and cube, however the result was amazing. Absolutely loved this and will definitely make again. Albeit I made is as an extra dish I would be more than happy to have this on it's own. Thank you. (any tips for cutting and peeling the squash?)
Lesley Chance says
First time of making this dish, very pleased with how it's turned out.
Flavours are well combined , and would eat as a main dish as well as a side dish.
Kat says
Really enjoyed the butternut squash curry as a side. We’d also be happy with it as a main dish. The preparation took a lot longer than 10 minutes though.