Warm Up From The Inside Out: Raheel Mirza’s Aromatic Butternut Squash Karahi

As the evenings grow cooler, nothing beats a hearty, aromatic curry to bring warmth and comfort to your kitchen. Enter the Butternut Squash Karahi, a vibrant, spice-infused dish created by our partner, Raheel Mizra. 

Raheel Mirza, a contestant on this season's MasterChef, is passionate about sharing the joy of home cooking. From launching virtual cook-along and bake-along sessions, Raheel is committed to making home-cooked meals accessible to all. His work with local schools and charities has brought hearty, authentic dishes to families and his first cookbook, Sugar, Spice & Stockpile – A Taste Pandemic, has sold over 1,000 copies, celebrating the flavours of authentic Pakistani home cooking.

What You’ll Need

Equipment:

• Baking tray or roasting tray
• Peeler
• Medium to large saucepan or sauté pan with a lid

Ingredients: 

Cooking Fat Options:

• 3 tablespoons ghee (clarified butter)
  (Substitute with olive oil, vegetable oil, or sunflower oil)

Vegetables and Aromatics:

• 1 large butternut squash or approx. 450g pumpkin or winter squash, cubed into approx. 1-inch pieces
• 2 medium onions, finely chopped
• 3-4 garlic cloves, chopped or crushed
• 2-inch piece of ginger, grated
• 3 medium tomatoes, diced with juices (or ¾ can of chopped tomatoes)

Whole Spices:

• 3 bay leaves
• 1 cinnamon stick
• 2 whole cloves
• 2 whole cardamom pods, broken open
• 1 teaspoon nigella seeds (optional)
• ½ teaspoon mustard seeds
• ½ teaspoon fenugreek seeds

Dairy:

• 2 tablespoons plain natural yoghurt (full fat)

Ground Spices:

• 1 teaspoon chilli powder (adjust to taste: ¼ teaspoon for mild, ½ teaspoon for medium)
• 1.5 teaspoons ground cumin
• 1.5 teaspoons ground coriander
• ½ teaspoon ground turmeric
• 1 teaspoon amchoor powder (green mango powder) or 1 teaspoon lemon juice
• 1 teaspoon garam masala

Seasoning and Garnish:

• 1 teaspoon salt
• Small handful of chopped coriander leaves (optional but recommended)

Additional:

• Approx. 180ml water

Method

1. Prepare the Butternut Squash
   • Peel the squash and cut it in half lengthways. Remove the seeds and chop into 1-inch chunks. (Tip: Save the seeds to roast later for a nutritious snack or granola topping.)
   • Arrange the squash chunks on a baking tray lined with greaseproof paper. Drizzle with oil, season with salt and pepper, and toss to coat.
   • Roast in a preheated oven at 200°C or in an air fryer at the same temperature on the air-fry setting for 20-25 minutes, or until tender but not mushy. Set aside once done.
2. Prepare the Curry Base
   • Heat ghee or oil in a medium pan over low-medium heat. Add the whole spices (bay leaves, cinnamon stick, cloves, cardamom pods, nigella seeds, mustard seeds, and fenugreek seeds). Cook for about 30 seconds until they crackle and release their aroma.
   • Add the onions and sauté over medium heat for 8-10 minutes until golden brown.
   • Stir in ginger and garlic, cooking for 1-2 minutes. Then add the powdered spices (except garam masala) and salt. Add a splash of water to prevent the spices from burning, keeping the heat at medium.
3. Add the Tomatoes
   • Mix in the diced tomatoes and cover the pan with a lid. Cook until the tomatoes soften and break down. Use a spatula to mash any larger pieces.
4. Add the Yogurt
   • Reduce the heat to low and stir in the yogurt. It may appear to split initially, but keep stirring for about 2 minutes until it blends smoothly.
5. Combine and Simmer
   • Add the roasted squash to the curry base. Stir in up to 180ml warm water, depending on your desired gravy consistency. Cover and cook over low heat for 5 minutes, stirring occasionally.
6. Finish the Dish
   • Sprinkle garam masala over the curry and stir to combine. Add chopped coriander leaves, cover the pan, and let it rest for 2-3 minutes before serving.
7. Serve
   • Serve hot with warm rotis or basmati rice. Enjoy!

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Recipe by Raheel Mirza

Find more inspiring dishes on Instagram @raheelmirzacooking or in Raheel’s book, Sugar, Spice & Stockpile – A Taste Pandemic.

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🥘 Check out Raheel's other recipes over on his Instagram

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Hey friend! We’re Roots Allotments.

We create shared spaces for local food production and nature. We provide members with everything they need to get started, from seeds, tools, and plants, to growing advice, whilst fostering community with in-person workshops and events. The spaces consist of a mixture of biodiversity-boosting habitats like native woodland and hedgerows, fruit orchards, insect habitats, ponds, and wildflower meadows. Together we can show that food can be grown with nature and not against it.