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Butternut Squash Purée with Coconut KADDU BHARTA – vegetarian recipe
Stav Kogan

Butternut Squash Purée with Coconut KADDU BHARTA

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Servings: 4 servings
Calories: 265
Ingredients Method Nutrition

Ingredients
  

  • 1 lb (455g) butternut squash, freshly baked or steamed
  • 4 tbsp (60ml / 56g / 1.98 oz) unsalted butter
  • 2 tsp (10ml / 4g / 0.14 oz) fennel seeds, crushed
  • 0.5 tsp (2ml / 1g / 0.04 oz) cardamom seeds, crushed
  • 1–2 tsp (5–10ml) hot green chilies, seeded and minced
  • 2–3 tbsp (30–45ml) jaggery, maple sugar, or syrup
  • 3 tbsp (45ml) heavy cream (optional for extra richness)
  • 1 tsp (5ml / 6g / 0.21 oz) salt
  • 0.25 cup (25g / 0.88 oz) shredded coconut and/or chopped hazelnuts
  • 2 tbsp (30ml) fresh lime juice
  • Immediately add the Butternut Squash Puree to the pan along with your choice of sweetener, the optional cream, and the salt.
  • Oven-Roast for Depth: While steaming is faster, roasting the squash whole in its skin at 400°F (200°C) until tender caramelizes the natural sugars. This results in a much more intense flavor for your Butternut Squash Puree.
  • Texture Control: If you prefer a silky, restaurant-style winter squash puree, use a high-speed blender. For a more traditional, rustic Bharta feel, stick to a potato masher or even a fork.
  • The Jaggery Difference: If you can find it, use dark jaggery. It adds a smoky, molasses-like undertone that regular maple syrup can’t quite replicate, elevating this Indian pumpkin recipe to elite status.

Method
 

  1. Cut open and peel the roasted butternut squash. If baked whole, scoop out the seeds and fibers first.
  2. Place the pulp in a large bowl and process into a winter squash puree using a potato masher for a rustic texture or a food processor for a silky finish.
  3. Heat 3 tbsp (45ml / 42g / 1.48 oz) of the butter in a 12-inch (30cm) nonstick frying pan over moderate heat until it is hot and frothing.
  4. Add the crushed fennel seeds, cardamom seeds, and minced green chilies to the butter, stirring for just a few seconds until fragrant.
  5. While the squash cooks, toast the 0. 25 cup (25g / 0.88 oz) of shredded coconut or hazelnuts in a 300°F (150°C) oven until golden brown.
  6. Before serving, garnish the dish with the toasted coconut/hazelnuts, the remaining 1 tbsp (15ml / 14g / 0.49 oz) of butter, and a fresh sprinkle of lime juice.
  7. Don't Burn the Spices: When tempering the fennel and cardamom seeds in butter, only let them sizzle for 15–30 seconds. They should be fragrant, not brown; burnt spices will make the Kaddu Bharta taste bitter.

Nutrition

Calories: 265kcalCarbohydrates: 28gProtein: 3gFat: 17g

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