Achari Kaddu | Savoury Butternut Squash

Savouring the flavours of Fall

Fall in North America, and autumn for folks from the subcontinent is a season synonymous with abundance of vegetables from the gourd family.

To be entirely honest, growing up we didn’t eat a lot of pumpkin. In India there are quite a few that are available. But the most common that is cooked as a savoury main is a variety called jade prince, the regular green pumpkin.

So this fall, I decided to try my hand at cooking a Butternut Squash as my first foray into using pumpkins in my cuisine.

The gorgeous golden flesh of the butternut was so inviting- I wanted to scoop it right out! But not so fast.

Here’s how I cooked a savoury butternut entrée.

Preparation time: 30 minutes; active – 20 minutes; inactive – 10 minutes.


Half a Butternut Squash – peeled and cubed,

1 to 2 tbsp Olive Oil (oil of your choice or ghee or butter),

1 tsp Fennel seeds,

1 tsp Nigella seeds (kalonji),

1 tsp  Fenugreek seeds,

1/2 tsp Red Chilli powder,

1/2 tsp Coriander powder,

Salt and Pepper to taste.

Ready to cook.

Cubed butternut.


Take a heavy bottomed utensil – either a frying pan or wok style kadhai. Warm it up on high heat and then add cooking fat of your choice.


Preparing an Achari Tadka

To this add Fennel and Nigella seeds. Saute them until fragrant then add Fenugreek seeds. Overcooked fenugreek seeds taste bitter. Try to add them at the end and cook on low heat for just under a minute.

Cooking squash with tadka.

Add cubed squash to the tadka.

Once the tadka is ready, transfer the chopped butternut squash and stir.

Spicing squash.

And then follow spices.

Season with salt, pepper, chilli powder and coriander powder.

Cooked Butternut Squash

Soft and ready to eat.

Mix well and cook covered for 10 minutes or until the squash feels soft and mashes easily.

Ready to Eat

Beautiful and flavourful!

That’s it! Achari kaddu is ready to be enjoyed with a hot chapati.

Butternut Squash Sabzi

Kaddu ki Sabzi ~ Savory Butternut Squash

Explore more easy to make entrees on the blog:

Dal with Beetroot Greens

Spaghetti Squash Linguine

Bedmi Aloo ~ An Old Delhi Special

Palakwali Lobiya

Kadhai Paneer

Pesto Farfalle Con Uovo

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