Golden Spiced Squash

James Carrier

Notes: To get cardamom seeds, crush 1/2 teaspoon whole cardamom pods with the bottom of a glass; remove seeds and discard hulls

This recipe goes with Golden Squash with Sautéed shrimp, Squash-rice Pilaf

Yield: Makes 2 1/2 to 2 3/4 cups; 4 servings
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Nutritional Information

Amount per serving
  • Calories: 105
  • Calories from fat: 4.3%
  • Protein: 5.4g
  • Fat: 0.5g
  • Saturated fat: 0.0g
  • Carbohydrate: 22g
  • Fiber: 4g
  • Sodium: 326mg
  • Cholesterol: 0.0mg


  • 2 teaspoons curry powder
  • 1 teaspoon ground dried turmeric
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon cardamom seeds (see notes) or ground cardamom
  • 1 onion (8 oz.), peeled and chopped
  • 1 red bell pepper (8 oz.), rinsed, stemmed, seeded, and chopped
  • 2 tablespoons minced fresh ginger
  • 1 1/2 cups fat-skimmed chicken broth or vegetable broth
  • 3 cups peeled, cubed butternut or other hard winter squash
  • About 1/2 teaspoon salt


  1. 1. In a 10- to 12-inch frying pan over high heat, stir curry powder, turmeric, cumin, and cardamom seeds until fragrant, 20 to 30 seconds.
  2. 2. Add onion, bell pepper, ginger, and 1/2 cup broth; stir often until liquid has evaporated, 5 to 8 minutes. Add remaining 1 cup broth and the squash. Cover, reduce heat, and simmer until squash mashes easily, about 15 minutes. Uncover, return heat to high, and stir until liquid has evaporated, 4 to 8 minutes.
  3. 3. Remove from heat and mash mixture with a potato masher or coarsely puree in a food processor. Add salt to taste.
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