Goan butternut squash cafreal from Fresh India: 130 Quick, Easy and Delicious Vegetarian Recipes for Every Day (page 67) by Meera Sodha

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Notes about this recipe

  • kate_fkpmxf on March 22, 2026

    Excellent flavors and simple preparation. I agree with the consensus in the other comments: this sauce is very well balanced and addictive. Next time I may try adding chickpeas to bake or some cubed paneer. I reduced the garlic to 6 cloves, and it was plenty for my taste (I love garlic but don’t love it when it stays with you). Make sure to weigh the cilantro, as others noted, because 5 oz is a lot more than you might think.

  • Hansyhobs on February 02, 2024

    Delicious sauce. I roasted some squash the other day as it needed to be used. A few days later I made the sauce. I didn't have any fresh chillies in the house so I used dried chilli flakes instead. Would make again. I usually avoid coconut milk as I find it too sweet (and that's with using the unsweetened kind) but all the other ingredients balance this out so well

  • RachLFinn on October 03, 2023

    Agree with the comment below - if the squash cooks too long it gets a little mushy when stirred into the sauce. Better for it to have more bite but less colour. Simple sauce to make - and good for raw coriander haters like me. Would be a good sauce for other veg, tofu, chicken etc. I heated the sauce through for longer than indicated, which thickened it - which we liked. Family all loved it. Feeds 4 very happily. We had it with another Meera Sodha recipe: Mashed potato paratha with a quick lemon pickle from East: 120 Vegetarian and Vegan Recipes from Bangalore to Beijing (page 186) by Meera Sodha

  • ALawson25 on March 02, 2022

    Unlike others I didn't love the sauce- maybe I put too much chilli or a squeeze too much lemon. I had a lot of surplus sauce to butternut squash.

  • TheFootes on December 15, 2021

    This was a big hit at our Thanksgiving table. Highly recommend! :-)

  • louisewint on January 22, 2021

    Just chiming in to confirm the sauce is delicious.

  • Ksmotherman on January 09, 2021

    I only had 3.5 oz of cilantro instead of 5 (that's way more cilantro than you think! Probably 2-3 bundles). It still came out delicious. Very easy too; very little prep work and active cooking. Only took an hour.

  • MelMM on January 31, 2019

    9-28-2018 The sauce is so delicious, I kept stealing spoonfuls of it. The squash gets a little overdone when cooked per directions. Will reduce cooking time in the future.

  • SugarFree_Vegan on March 08, 2018

    This sauce is amazing and would be very versatile with lots of other veggies. I made half quantities of the sauce but I didn't have as much coriander as the recipe states (it's a lot). I just used 1 standard supermarket pack (stalks too) and it worked fine. If you cook the sauce for too long it will lose its vibrant green but it will still taste great. To add some extra protein I popped some chickpeas on the baking tray half way through cooking the butternut, plus I shredded some spinach and folded it through the rice for even more veggie goodness.

  • Lepa on February 14, 2018

    I made this with red kuri squash and we really liked it. The sauce was delicious over rice.

  • mondraussie on November 04, 2017

    Really delicious sauce that can work for a variety of other dishes as well.

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