Avocado Butternut Squash Chaat/Snack

I prepared this dish a few weeks back and even took pictures, but I have been so busy with work that I haven’t found the time to publish it at all. You might be wondering that you have never heard of this dish before! And you are absolutely right 🙂 Like most recipes on my blog,  most of these recipes result from my experimentation in the kitchen. So if you like creative healthy Indian recipes, stay tuned for more recipes!

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I have previously used avocado in a number of different dishes: Avocado Poha Chaat, Avocado Wheat Dosa, and Avocado Paratha! Check those out too if you are a fan of avocado 🙂

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In this recipe, I have combined butternut squash with avocado. This makes an amazing flavor combination. The sweetness and the texture of butternut squash are distinct enough to stand out but the flavor itself blends well with avocado. I cooked the butternut squash a bit and let it cool down before assembling everything together with some chutneys and spices! I didn’t have any Indian savories like boondi or sev to sprinkle on top. So I actually used some broken up chips! It still tasted good 🙂 But I guess it would have been even more perfect with sev on top! All-in-all this was a perfect snack to indulge in! In case you don’t find avocado, substitute with sweet potato.

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Avocado Butternut Squash Chaat
Prep Time
5 mins
Cook Time
14 mins
Total Time
19 mins
 
Servings: 3
Ingredients
  • 200 grams butternut squash
  • 1 large avocado
  • 1/2 tsp chilli powder
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • pinch of chaat masala
  • 2 tbsp thick yogurt
  • 2 tbsp sev
  • 1 tsp oil
  • 1/2 tsp cumin seeds
  • 1/2 green chilli
  • salt to taste
  • 1 tsp green chutney (per serving)
  • 1 tsp date tamarind sweet chutney (per serving)
Instructions
  1. Chop the butternut squash into bite-sized pieces. Heat oil in a pan. Add the cumin seeds and chopped green chilli to this. Add the chopped butternut squash to the pan and sprinkle some salt. Let the butternut squash cook for 5-10 min such that the squash pieces hold their shape and are not overcooked. 

  2. Let the butternut squash cool completely before assembling the chaat. Meanwhile, chop the avocado as well into bite-sized pieces. 

  3. To assemble the chaat, take a serving bowl. Place some of the cooked butternut squash neatly in a layer. Then add a layer of chopped avocado. 

  4. Sprinkle the dry spices and some salt on this. Drizzle the chutneys as well. 

  5. Then beat the yogurt with 2 tsp water and drizzle this on top of the chaat. Finally, top the chaat with some sev or boondi!

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