Butternut Squash Paratha is a healthy Indian Whole Wheat Butternut squash Flatbread recipe prepared by kneading whole wheat flour and butternut squash puree together with a few spices.
This healthy Butternut Squash paratha is perfect for breakfast or kids lunch box. Serve it with a pickle and raita of your choice.
Health benefits of Butternut Squash
Butternut squash is an excellent source of provitamin A carotenoids, vitamin C, B vitamins, potassium, magnesium, and manganese. In addition, the high antioxidant content of butternut squash may reduce your risk of certain conditions, including heart disease, lung cancer, and mental decline.
Squash Paratha Ingredients
- Wheat flour: I used whole wheat flour for this paratha. You can also use multigrain flour.
- Butternut squash puree: I have cooked raw butternut squash in an instant pot pressure cooker and made puree. You may use any kind of squash or pumpkin in this recipe.
- Ginger: use minced or grated ginger. It's optional.
- Spices: cumin seeds, red chili powder, turmeric, amchur powder, and garam masala powder are used.
- Herbs: finely chopped fresh coriander leaves.
- Ghee or oil: I always prefer adding ghee for parathas, it makes parathas more soft and delicious.
How to make Butternut Squash Paratha
Firstly peel the skin of butternut squash, wash and dice them into 2-inch pieces. Add them to a pan with some water. Cover and cook for 10-12 minutes and turn off the stove. Once cooled, puree them in a blender without water.
OR If you are using an Instant pot, pressure cook for 5 min High Pressure, and then puree.
Note: 2 cups of raw butternut squash yielded me 1 cup of puree.
In a bowl, add wheat flour, pureed butternut squash, ginger, coriander leaves, cumin seeds, turmeric powder, red chili powder, garam masala, amchur powder, and salt. Mix well.
Add very little water and make a smooth (but not sticky) dough. Smear a little oil on the dough and let it rest for at least 10-15 minutes.
Make balls from the dough. Roll the parathas to 3-inch diameter using a chapati roller.
Heat up a tawa/skillet on medium heat and place the paratha and let it cook.
Once you see bubbles, flip onto the other side and drizzle some ghee or oil on top till they have nice golden spots on both sides.
Serve Healthy Butternut Squash Paratha/flatbread recipe with curd, pickle, raita, or any gravy of your choice.
Tips & Variations
- You can even use steamed and grated butternut squash to make these parathas if you don't have time to boil and puree them.
- This paratha is slightly sweet because of butternut squash so adjust the spices accordingly to make it spicy.
- To make it more healthy, you can add green leafy vegetables like finely chopped spinach or methi (fenugreek leaves).
- You can also just make butternut squash chapati or roti by just mixing wheat flour, butternut squash puree, and salt into a dough.
More Indian Butternut Squash Recipes
- Butternut Squash Stirfry with Coconut
- Butternut Squash Coconut Curry
- Butternut Squash Dal
- Roasted Butternut Squash
- Butternut Squash Soup
- Butternut Squash Pasta
More Paratha Recipes
- Avocado Paratha
- Lauki (Bottlegourd) Paratha
- Zucchini Carrot Paratha
- Spinach Paratha
- Sweet Potato Paratha
Butternut Squash Paratha
Ingredients
Measuring cup used 1 cup = 250 ml
- ½ cup butternut squash puree
- 1 cup whole wheat or multigrain flour
- 1 teaspoon ginger grated
- 1 teaspoon cumin (jeera) seeds
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- ½ teaspoon garam masala powder
- ½ teaspoon amchur powder
- 2 tablespoon coriander leaves finely chopped
- 2 tablespoon ghee or oil to (cook parathas)
- water to knead the dough
- salt to taste
Instructions
- Firstly peel the skin of butternut squash, wash and dice them into 2-inch pieces. Add them into a pan with some water. Cover and cook for 10-12 minutes and turn off the stove. Once cooled, puree them in a blender without water.OR If you are using an Instant pot, pressure cook for 5 min High Pressure and then puree.Note: 2 cups of raw butternut squash yielded me 1 cup of puree.
- In a bowl, add wheat flour, pureed butternut squash, ginger, coriander leaves, cumin seeds, turmeric powder, red chili powder, garam masala, amchur powder, and salt. Mix well.
- Add very little water and make a smooth (but not sticky) dough. Smear little oil on the dough and let it rest for at least 10-15 mins.
- Make balls from the dough. Roll the parathas to 3-inch diameter using a chapati roller.
- Heat up a tawa/skillet on medium heat and place the paratha and let it cook.Once you see bubbles, flip on to the other side drizzle some ghee or oil on top till they have nice golden spots on both sides.
- Serve Butternut Squash Paratha with curd, pickle, raita or any gravy of your choice.
Notes
Tips & Variations
- You can even use steamed and grated butternut squash to make these parathas if you don't have time to boil and puree them.
- This paratha is slightly sweet because of butternut squash so adjust the spices accordingly to make it spicy.
- You can add green leafy vegetables like finely chopped spinach or methi (fenugreek leaves) to make it more healthy.
- You can also just make butternut squash chapati or roti by just mixing wheat flour, butternut squash puree, and salt into a dough.
Nutrition
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Anonymous says
Soft and yummy! Thank you for sharing this recipe.
Bhavana Patil says
Thank you so much for sharing your feedback, glad you liked it.