Butternut Squash Paratha

5 from 5 votes

Butternut Squash Paratha is a Indian Whole Wheat Butternut squash flatbread recipe prepared by kneading whole wheat flour and butternut squash puree together with few spices

Course Main Course

Cuisine Indian

Keyword butternut squash, healthy paratha recipes

Diet Vegan, Vegetarian

Method Stovetop

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 367kcal

Author Bhavana Patil

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.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition