Gunpowder Delicata Squash

Gunpowder Delicata Squash

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Gunpowder Delicata Squash is an easy and quick recipe. Just smear milagai podi (a.k.a Gunpowder in Tamil/Telugu) over ghee roasted Delicata squash and devour!

What is Delicata Squash

Autumn not only marks the onset of the festive season across the globe, but also fills markets with a colorful variety of vegetables, especially those from the squash family. One such specialty squash that caught my attention last season was Delicata Squash. This winter squash is a native of North America and is also popularly known as peanut squash or sweet potato squash. Unlike its counterparts that usually have a hard outer skin, the Delicata has tender skin which makes it edible.

Simply roast it with salt and oil, and you get the perfect side dish. The twist, however, is the use of the popular south Indian Idli-Dosa Milagai Podi and ghee, or just Mexican chili oils. Now that we have the secret ingredients, let’s get to roasting…

What you will need to make Gunpowder Delicata Squash

Ingredients

Note: 1 cup = 235 ml

  1. 1 whole delicata squash, washed and sliced lengthwise
  2. 1 Tbsp. ghee
  3. A pinch of salt
  4. 1 Tbsp. idli-dosa milagai podi
  5. 1 Tbsp Mexican chili oil with flakes (Jalapeño, Habanero or Ghost)
Ingredients for Gunpowder Delicata Squash

Equipment

  1. 12 inch pre-seasoned cast iron pan / baking tray
  2. Brush to apply ghee (optional)

A note on key ingredients

Delicata squash is a seasonal vegetable available in North American local markets during fall. It is therefore a delicacy to be enjoyed while the season lasts. So go ahead and grab one when it’s harvested

Gunpowder (Milagai Podi) is a traditional southindian condiment blend that can be easily made at home. (Check my recipe for homeground Milagai Podi)

How to prepare Gunpowder Delicata Squash – An Overview

Simply cut the Delicata squash lengthwise, drizzle some homemade ghee/olive oil and roast. Then smear with choice of condiments and serve!

Tips before you begin

Picking a young and tender squash is a game changer. Make sure it has the stem on top. This will prevent the squash from drying out. Once harvested, squashes succumb to decay or lose much of the starch and turn stringy. The best squashes arrive early on in the season and are consumed by Thanksgiving!

How to make Gunpowder Delicata Squash – Instructions with step-by-step images

Step 1  – Preheat oven at 350° F

Cut & Drizzle

Step 2  – Wash, cut, deseed and slice Delicata squash into long slices lengthwise. Arrange the squash slices on a pre-seasoned cast iron pan. Using a brush, coat the squash slices with 1 Tbsp. ghee

Drizzle Ghee on sliced Delicata Squash

Step 3  – Sprinkle a pinch of salt at this stage for helping the vegetable to cook in its own moisture. Remember that the gunpowder also has salt in it so don’t add too much at this stage. You can adjust the taste to your liking later at the table

Drizzle a bit of salt on delicata squash

Roast

Step 4  – Bake in the oven at 350° F for 10 minutes, until well done. Insert a fork or table knife and check if you are able to pierce or cut without applying much pressure

Checking doneness with a fork

If you like you can also bake the squash seeds on the side! Just sprinkle a bit of salt over them and spread them over another tray, pop it next to the cast iron pan / baking tray with the squash in the oven

Smear & Serve

Step 5  – Bring it to the table and smear it with 1 Tbsp. idli-dosa milagai podi or drizzle 1 Tbsp. Mexican chilli oil of your choice along with the flakes

Milagai podi spiced delicata squash ready to be served

Step 6  – Enjoy your sublime roasted Gunpowder Delicata Squash 😋

How I learnt about this recipe

Squash is one of the most versatile vegetables that’s available throughout the year. I grew up having them in recipes like sambar, kootu, stew, and the occasional pachadi (jam). As you can see it’s mostly part of the main course. When I moved to North America, I also started relishing it in the form of soups (Butternut Squash soup is one of our family favorites). But last fall, I had the opportunity to try squash in a different form at a restaurant here in Calgary, Calcutta Cricket Club. As I was browsing through the appetizer section in the menu, I saw something familiar – good old milagai podi. This close to heart condiment made me go for it and I loved it. Ever since, this dish has made its way to our brunch table through autumn. When these winter beauties flood the local farmer’s market, it’s difficult to walk away without adding a couple to my basket. Once they are roasted, you can add a choice of spice drizzle, including shaved jaggery or maple syrup similar to steam cooked sweet potatoes glazed with ghee and served with jaggery shavings. On a particular weekend brunch, when I was preparing this my husband wanted to try it with Mexican chilli oils and that turned out to be a hit with my family as well. So don’t be afraid to play with your choice of spice. Just remember one thing though – serve these hot or warm for a sublime experience😋

Related Recipes

Recipe Card – Gunpowder Delicata Squash

Recipe by Sublime RecipesCourse: AppetizerCuisine: Indo-AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cook time

10

minutes
Calories

82

kcal
Ready In

20

minutes

Gunpowder delicata squash is an easy and quick recipe – simply smear milagai podi over ghee roasted delicata squash and devour!!!

What You Will Need

  • 1 whole delicata squash, washed and sliced lengthwise

  • 1 Tbsp. ghee

  • A pinch of salt

  • 1 Tbsp. idli-dosa milagai podi

  • 1 Tbsp Mexican chili oil with flakes (Jalapeño, Habanero or Ghost)

  • EQUIPMENT
  • 12 inch pre-seasoned cast iron pan / baking tray

  • Brush to apply ghee (optional)

Preparation

  • Preheat oven at 350° F
  • Wash, cut, deseed and slice Delicata squash into long slices lengthwise. Arrange the squash slices on a pre-seasoned cast iron pan. Using a brush, coat the squash slices with 1 Tbsp. ghee
  • Sprinkle a pinch of salt at this stage for helping the vegetable to cook in its own moisture. Remember that the gunpowder also has salt in it so don’t add too much at this stage. You can adjust the taste to your liking later at the table
  • Bake in the oven at 350° F for 10 minutes, until well done. Insert a fork or table knife and check if you are able to pierce or cut without applying much pressure
  • Bring it to the table and smear it with 1 Tbsp. idli-dosa milagai podi or drizzle 1 Tbsp. Mexican chilli oil of your choice along with the flakes
  • Enjoy your sublime roasted Gunpowder Delicata Squash 😋

Variations

  • When Delicata squash is not in season, try this recipe with sweet potatoes, I promise you won’t be disappointed

Nutrition Facts

4 servings per container

Serving Size85g


Calories82

  • Amount Per Serving% Daily Value *
  • Total Fat 5g 8%
    • Saturated Fat 2g 10%
  • Sodium 76mg 4%
  • Amount Per Serving% Daily Value *
  • Total Carbohydrate 3g 1%
    • Sugars 1g

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    FAQs

    Where can I buy delicata squash

    Delicata Squash is available across North America in local farmers markets and grocery stores during fall

    How to cook delicata squash

    Delicata squash can be cooked on a flat pan over stove top, oven or air fryer

    How long does it take to roast delicata squash

    Cooking time varies with the method of cooking. It will take around 10-15 minutes until it is fork tender

    Thank you for stopping by. If you’ve tried this recipe, I would love to hear from you. Please add your comments below and / or rate this recipe. Your feedback will help me improve and share better recipes with you.

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    2 Comments

    1. I don’t get delicata squash where I live, but the sweet potato variant sounds delicious with sweet and spicy flavours married to perfection. Thanks Aparna

    2. Wow, simple and easy and looks delicious. I am going to try it ASAP 😀

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