Butternut Squash Paratha Recipe

This healthy Butternut Squash paratha is perfect for breakfast or kids’ lunch box. Serve it with a pickle and raita of your choice.

Squash Paratha Ingredients

Wheat flour: I used whole wheat flour for this paratha. You can also use multigrain flour. Butternut squash puree: I have cooked raw butternut squash in an instant pot pressure cooker and made puree. You may use any kind of squash or pumpkin in this recipe. Ginger: use minced or grated ginger. It’s optional. Spices: cumin seeds, red chili powder, turmeric, amchur powder, and garam masala powder are used. Herbs: finely chopped fresh coriander leaves. Ghee or oil: I always prefer adding ghee for parathas, it makes parathas more soft and delicious.

How to Make Butternut Squash Paratha

Firstly, peel the skin of the butternut squash, wash, and dice them into 2-inch pieces. Add them to a pan with some water. Cover and cook for 10-12 minutes, and turn off the stove. Once cooled, puree them in a blender without water. OR If you are using an Instant Pot, pressure cook for 5 min High Pressure, and then puree. Note: 2 cups of raw butternut squash yielded 1 cup of puree. In a bowl, add wheat flour, pureed butternut squash, ginger, coriander leaves, cumin seeds, turmeric powder, red chili powder, garam masala, amchur powder, and salt. Mix well. Add very little water and make a smooth (but not sticky) dough. Smear a little oil on the dough and let it rest for at least 10-15 minutes. Make balls from the dough. Roll the parathas to a 3-inch diameter using a chapati roller. Heat up a tawa/skillet on medium heat and place the paratha, and let it cook. Once you see bubbles, flip onto the other side and drizzle some ghee or oil on top till they have nice golden spots on both sides. Serve a Healthy Butternut Squash Paratha/flatbread recipe with curd, pickle, raita, or any gravy of your choice.

Tips & Variations

You can even use steamed and grated butternut squash to make these parathas if you don’t have time to boil and puree them. This paratha is slightly sweet because of the butternut squash, so adjust the spices accordingly to make it spicy. To make it more healthy, you can add green leafy vegetables like finely chopped spinach or methi (fenugreek leaves). You can also just make butternut squash chapati or roti by mixing wheat flour, butternut squash puree, and salt into a dough.

More Indian Butternut Squash Recipes

Butternut Squash Stirfry with Coconut Butternut Squash Coconut Curry Butternut Squash Dal Roasted Butternut Squash Butternut Squash Soup Butternut Squash Pasta