Bombay Butternut Squash
Prep time: 
Cook time: 
Total time: 
Serves: 4
This recipe is gluten free, dairy free, vegetarian, Paleo, Whole30, Slimming World and Weight Watchers friendly

Extra Easy - syn free per serving
Green - syn free per serving
Original - syn free per serving
WW Smart Points - 0
  • 600g/21oz of peeled and cubed butternut squash
  • 1 onion, finely chopped
  • 2 cloves of garlic, crushed
  • 1 tsp of fresh grated ginger
  • 1 green chilli (deseeded if you don't like this too hot)
  • 2 large ripe tomatoes, peeled and chopped
  • 1 tsp of cumin seeds
  • 1 tsp of mustard seeds
  • 1 tsp of garam masala
  • ½ tsp of turmeric
  • juice of a small lemon
  • salt and black pepper
  • fresh chopped coriander
  • spray oil
  1. Preheat oven to 180c/350f (gas mark 4)
  2. Add the butternut squash to a bowl, spray with spray oil and season with salt. Toss to coat
  3. Place of a baking tray lined with parchment and bake for about 20 mins to soften and caramelize slightly.
  4. Spray a frying pan over a medium high heat with spray oil.
  5. Add the onion, garlic and ginger and fry for 2-3 mins to soften.
  6. 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.
  7. Add in the butternut squash.
  8. Stir well to combine
  9. Season with salt and black pepper and top with chopped fresh Coriander.
  10. Great served alongside an Curry or Indian dish.
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Nutrition Information
Serving size: 1 Calories: 111.3 Fat: 0.7g Saturated fat: 0.1g Carbohydrates: 27g Sugar: 3.5g Sodium: 25.4mg Fibre: 4.8 Protein: 3.1g Cholesterol: 0mg
Recipe by Slimming Eats at