How to Cook Perfect Baked Butternut Squash Samosas

Baked Butternut Squash Samosas. Visit Jus-Rol to browse our pastry. Cut the squash in half lengthwise and scoop out and discard the seeds. Starch on starch with aromatic notes and a bit of crunch.

Make the fried sage garnish, if using: In a small pot or pan over medium-high heat, add enough olive oil for the sage leaves to sit in. They can be steamed, sautéed, roasted, toasted, boiled, mashed, pureed, stuffed, twice-baked… Which means they are incredibly versatile. Delicious in sweet pies or savory stews. You can have Baked Butternut Squash Samosas using 18 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Baked Butternut Squash Samosas

1. It's of **Dough***.
2. Prepare of Flour (about 1 cup).
3. You need of olive oil.
4. Prepare of warm water (1/4 cup).
5. It's of salt.
6. Prepare of olive oil for brushing dough.
7. It's of ***Filling***.
8. Prepare of butternut squash (about half a medium).
9. You need of carrot.
10. You need of green peas or 4 okra pods.
11. It's of garlic.
12. You need of fresh grated ginger.
13. It's of spicy green chili or 1/4 tsp cayenne pepper.
14. You need of garam masala.
15. Prepare of ground cumin.
16. It's of ground coriander.
17. You need of turmeric powder.
18. Prepare of salt & pepper.

Plus tips for roasting winter squash. It adds heft and color to soup and creamy texture to pastas. Squash, fire roasted tomatoes, parmesan and mozzarella make the best sauce ever. Just let the oven work its magic.

Baked Butternut Squash Samosas instructions

1. Peel and cut the squash into 1 inch (2-3 cm cubes). Cut the carrot into quarters lengthwise..
2. Steam the carrot and butternut until butternut squash is soft enough to mash, about 10 minutes. The carrot should still be somewhat firm. (You can boil if you want too). If using okra, steam for about 2-3 minutes until bright green..
3. Mash the butternut squash with a fork, leaving some small chunks behind. Cut the carrot into small cubes. If using okra, slice into thin rounds. Peas can stay as is :).
4. Mix spices in a small bowl..
5. Heat 1 tbsp oil in a frying pan. Fry garlic until fragrant then add the butternut squash and stir to mix. Add rest of the spices, carrots, peas/okra and sauté for a couple minutes until mixed well. Salt to taste..
6. Set aside filling to cool a little and meanwhile prepare the dough as below..
7. Mix the ingredients for the dough in a bowl, gradually adding the water until the dough comes together. Knead or fold it briefly to form into a smooth, pliable ball..
8. Cut into 4 equal pieces and roll into balls again. Cover and let rest for at least 10 minutes..
9. Roll out each dough ball into a small round sheet then cut it in half..
10. Fold the half circle piece in half to form a kind of triangle. Pinch the straight side closed..
11. Cup the folded piece in your hand so it's like a cone with the opening at the top. Stuff some of the filling inside, trying to make sure it also fills the bottom point of the cone..
12. Pinch and old over the open side to seal. You might need to stretch the dough slightly if it's super packed with filling ;).
13. Arrange the 8 samosas on a lined baking sheet....
14. And brush with about 2 tsp of olive oil..
15. Bake at 180C/350F for about 20 minutes or until lightly golden..
16. Arrange on a big plate and dig in! I like to serve mine with a yogurt sauce simply made by mixing thick yogurt, a bit of salt and a drizzle of olive oil..

Baking and roasting are two common, but different methods of cooking food in an oven. This method evenly cooks food throughout and is typically used for. There is nothing that says cool weather more than a bowl of squash on the supper table. It is fairly simple to prepare as well. Anyone can make the perfect batch.