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Delicata squash stir-fry with spices

Prep Time 10 mins
Cook Time 20 mins
Course Side Dish
Cuisine Indian
Servings 3


  • Cooking pot with a lid


  • 1 medium delicata squash
  • 2 tbsp coconut oil
  • ½ tsp mustard seeds
  • ¼ tsp cumin seeds
  • 5-6 curry leaves
  • ½ tsp chana dal
  • 2 green chilies slit
  • 1 small red onion diced
  • ¼ tsp turmeric powder
  • salt to taste
  • 150 ml water
  • 1 tbsp cilantro finely chopped


  • Cut off both ends of the squash and discard them. Wash and chop the remaining squash by removing the seeds, into roughly 1-inch cubes and set them aside.
  • Heat coconut oil in a cooking pot on medium heat. (You can use coconut oil or any vegetable oil of your choice)
  • Add mustard seeds and cumin seeds, allow them to pop and sizzle.
  • Then add chana dal, and fry them until golden brown. Add curry leaves, once they splutter, add slit green chilies plus chopped onion, and sauté until onion is translucent.
  • Add diced delicata squash, turmeric powder, and salt to taste. Stir fry for 2 minutes and pour 150ml water. Stir to combine, cover, and cook on low-medium heat, stirring occasionally, until squash is tender (you can use a fork to tell) and there is no water left, which should take about 15 minutes. Sprinkle some water, if necessary, to keep the squash from sticking to the bottom of the cooking pot.
  • Add chopped cilantro, and combine.
  • Serve the delicata squash warm with hot wheat Rotis or enjoy it as is.


  • Replace green chili with black pepper powder, if you like, but add it at the time of adding salt.
  • You can try this recipe with Acorn or kabocha squash as well.
Keyword Delicata squash, side dish, Squash, vegan