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Butternut Squash Masala

Butternut Squash Masala

with Mango Chutney, Basmati Rice and Flaked Almonds
Recipe Development Team
Recipe Development TeamUpdated on April 10, 2026
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Calories
: 
742 kcal
Protein
: 
17.2g protein
Total
: 
45 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Almonds
  • Nuts
  • Pecan Nuts
  • Pistachio nuts
  • Hazelnuts
  • Nuts
  • Walnuts
  • Brazil nuts
  • Almonds
  • Cashew nuts
  • Macadamia Nuts
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Butternut Squash

1 unit(s)

Onion

2 unit(s)

Garlic Clove

160 grams

Green Beans

150 grams

Basmati Rice

30 grams

Tomato Puree

75 grams

Tikka Masala Paste

10 grams

Vegetable Stock Paste

75 grams

Creme Fraiche

(Contains: Milk)

40 grams

Mango Chutney

15 grams

Toasted Flaked Almonds

(Contains: Almonds, Nuts May contain traces of: Pecan Nuts, Pistachio nuts, Hazelnuts, Nuts, Walnuts, Brazil nuts, Almonds, Cashew nuts, Macadamia Nuts)

Not included in your delivery

300 milliliter(s)

Water for the Rice

150 milliliter(s)

Water for the Curry

Energy (kJ)3105 kJ
Energy (kcal)742 kcal
Fat24.3 g
of which saturates8.9 g
Carbohydrate120 g
of which sugars36.6 g
Dietary Fibre13.6 g
Protein17.2 g
Salt3.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Garlic Press
•Medium Saucepan
•Lid
•Large Saucepan

Instructions

Roast the Squash
1

Preheat your oven to 240°C/220°C fan/gas mark 9.

Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 1cm chunks.

Pop the diced butternut onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden and cooked through, 18-20 mins. Turn halfway through.

Get Prepped
2

Meanwhile, halve, peel and thinly slice the onion. 

Peel and grate the garlic (or use a garlic press).

Trim the green beans, then cut into thirds.

Cook the Rice
3

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Bring on the Curry
4

Heat a large saucepan on medium heat with a drizzle of oil.

Once hot, add the onion and stir-fry until softened, 4-5 mins.

Stir in the garlic, tomato puree and tikka paste. Cook for 1 min, stirring continuously, then pour in the veg stock paste and water for the curry (see pantry for amount).

Simmer and Stir
5

Stir the green beans into the curry, bring to a simmer, then lower the heat. Cover with a lid or some foil.

Cook until the beans are tender, about 8-10 mins.

When the beans are tender, stir in the creme fraiche until completely combined. Remove from the heat if the butternut squash hasn't finished cooking yet.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

Finish and Serve
6

Once cooked, stir the roasted squash through the curry, reheating if necessary. Stir through the mango chutney.

Fluff up the rice with a fork and share between your bowls. Top with the creamy curry and sprinkle with the flaked almonds to finish.

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