Gingery Acorn Squash and Potato Subzi

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Cuisine: Indian Recipe
Technique: Simmer Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1 - acorn squash, peeled and cubed into 1/2-inch pieces
  • 2 - medium potatoes, cubed and zapped in the microwave with a couple of tablespoons of water for five minutes
  • 1 tsp - canola or other vegetable oil
  • 1 tsp - mustard seeds
  • 12-15 - curry leaves
  • 2 tbsp - grated ginger
  • 2 - dry red chillies
  • 1 - medium onion, diced
  • 1/2 tsp - turmeric

How to Make Gingery Acorn Squash and Potato Subzi

  • Heat the oil. Add the mustard seeds and, when they pop, add the onion, curry leaves and red chillies.
  • Saute until the onion turns translucent. Now add the turmeric and ginger and saute for another minute.
  • Add the cubed acorn squash, stir to coat with the spices, then add 1/2 cup of water. Bring to a boil, then lower the heat to a simmer, cover with a lid and let it cook for about 7-10 minutes or until the squash is fork-tender.
  • Add the cooked, cubed potatoes and stir well together. Add salt to taste.
  • Garnish with some mint or some coriander, if desired.
  • Serve hot.