Butternut Tikka Masala

Sharing an oldie but goodie on request from my lovers of the butternut! SO GOOD.

Butternut Tikka Masala!

Ingredients

For the Squash...

• 4 cups Butternut Squash, peeled and cut into 1“ cubes (about one small/medium squash)

• 2 tbsp Farmtrue Traditional Ghee, melted

• 1 1/2 tsp Garam Masala Spice

• 1/2 tsp Himalayan Pink Salt

For the Tikka Masala...

• 1/4" Ginger Root, peeled and chopped

• 1 Serrano Chili, halved and seeded

• 2 tbsp Tomato Paste

• 2 tbsp Golden Milk Superfuel Latte Mix

• 2 tbsp Traditional Ghee

• 1 medium Onion, chopped

• 8 Roma Tomatoes, coarsely chopped

• 1 1/2 tsp Himalayan Pink Salt

• 3/4 cup canned Coconut Milk

• 1 can Chickpeas, drained and rinsed well

• 3 large handfuls of Baby Spinach

Directions

To roast the Squash:

1. Preheat the oven to 400° F.

2. Toss the squash with melted ghee, spices, and salt.

3. Transfer onto a baking sheet lined with parchment paper and roast for 25 minutes, until tender.

4. Broil for 2-3 minutes to brown the squash cubes.

To prepare the Tikka Masala:

1. Use a small food processor to combine the ginger, chili, Golden Milk Latte Mix, and tomato paste to make the masala; process to a paste. If your processor is too big for the job, dice everything up small and stir to combine. The sauce will be blended later.

2. In a heavy-bottomed soup pot or Dutch oven, warm the ghee over medium-high heat. Saute the onion for 2-3 minutes until it begins to brown.

3. Turn heat down to medium, add the Tikka Masala, and saute, mixing well, until the spice mixture begins to brown, about 2 minutes.

4. Add the tomatoes and salt. Bring to a simmer for 20 minutes on medium-low heat.

5. Using an immersion blender, puree the sauce until smooth.

6. Stir in chickpeas, spinach, and coconut milk.

7. Gently stir in the squash cubes.

8. Return to a simmer for 5 minutes.

9. Serve over basmati rice or with Stove-Top Naan Bread.

Use code FARMTRUEKATE15 for a discount on ghee and more from my friends at @farmtrue