If you're looking for a show-stopping vegetarian dish for fall gatherings, this Roasted Delicata Squash Chaat piled on top of cucumber raita is it. The sweet, nutty squash roasts to caramelized perfection, then gets dressed with tangy chutneys, pomegranate, and sev for crunch. Served over creamy raita, every bite is layered with flavor - making it perfect for Diwali, Thanksgiving, or your next dinner party.
Indian chaat is all about bold flavors and irresistible textures - crispy, tangy, spicy, and sweet, all in one bite. Traditionally made with carb-heavy items like potatoes, papdi, or chickpeas as a base, chaat is then layered with chutneys, yogurt, spices, onions, and crunchy sev.
For this recipe, I'm giving classic chaat a seasonal makeover. Instead of the classic samosas or aloo tikkis, we're roasting delicata squash, a fall favorite known for its sweet, nutty flavor and tender, edible skin. The squash is caramelized in the oven with warm spices until golden and crisp on the edges.
This dish is plated over a creamy, cooling cucumber raita. The raita acts like a soft bed for the warm squash, balancing the heat of Kashmiri chili powder and chaat masala. A drizzle of tamarind and green chutney, pops of pomegranate arils, and crunchy sev bring the classic chaat experience full circle.
Jump to:
Why You'll love this Recipe
This dish is perfect as an appetizer for a fall dinner party, a vegetarian Diwali appetizer, a side dish for Thanksgiving, or as a creative way to use your garden-grown squash. It gives chaat a seasonal twist by swapping the usual fried base with roasted delicata squash, a fall favorite known for its natural sweetness and edible skin.
- Seasonal & Unique: A cozy fall spin on Indian street food using a unique winter squash.
- Balanced Flavors: Sweet roasted squash + tangy chutneys + cooling raita = perfection in every bite.
- Make-Ahead Friendly: Roast squash and prep raita in advance for stress-free entertaining.
- Vegetarian & Gluten-Free: Naturally plant-forward and easy to adapt with an easy vegan swap, as most chaats are.
Ingredients - Notes and Substitutions
A popular street food in South Asia, chaat translates to the verb "to lick" and also happens to describe an entire category of finger-lickin' good Indian snacks. It hits every flavor profile and texture that makes it craveable - sweet, spicy, tangy, salty, crunchy. You can learn more about it in my Ultimate Guide to Indian Chaat, which also gives you a customizable formula to make any chaat.
- Delicata Squash - Delicata is the star here! Its thin, edible skin and natural sweetness make it perfect for roasting. If you can't find delicata (I always find it at Trader Joe's or Whole Foods), you can use acorn or butternut squash - just peel and adjust roasting time.
- Neutral Oil - Helps the squash caramelize while roasting. Ghee works beautifully here for a richer, nutty flavor.
- Spices - Roasted cumin, Kashmiri chili powder (mild heat + vibrant color), and chaat masala (for signature tang). Paprika can replace chili powder for a milder version. Kala namak is a black salt that has tons of umami, which we use in the raita but can be swapped for Kosher salt.
- Yogurt - Use creamy dahi or full-fat Greek yogurt for the creamiest raita. Non-dairy alternatives (coconut or cashew yogurt) can make this dish vegan-friendly.
- Cucumber - Adds freshness and crunch to the raita. English or Persian cucumbers are best, but regular cucumbers work if you remove the seeds.
- Fresh Herbs (Cilantro + Mint) - They brighten the raita and the final garnish. Don't skip them, but if you're out of mint, just use extra cilantro.
- Tamarind Date Chutney and Cilantro-Mint Chutney - Classic chaat toppings that bring sweet-tangy and herby-spicy notes. Store-bought is fine if you don't want to make them from scratch.
- Pomegranate Arils - Add pops of juicy sweetness. If not in season, you can use diced apples or even dried cranberries for a fall touch.
- Sev - Those thin, crunchy chickpea noodles are the ultimate chaat topping! If you can't find sev, crushed papdi, tortilla chips, or roasted chickpeas will add the crunch you need.
A squeeze of lemon juice at the end can brighten up the flavors.
How to make Delicata Squash Chaat
- Step 1: Halve the delicata squash, remove the seeds, and cut into half moons.
- Step 2: Deseed a fresh pomegranate.
- Step 3: Whisk the dahi in a bowl until smooth.
- Step 4: Mix together the dahi with diced or grated cucumber, kala namak, dried mint, ground cumin, Kashmiri chili powder, and chaat masala to make Cucumber Raita.
- Step 5: Toss the squash in oil, spices, salt, and pepper. Spread squash on a parchment-lined baking sheet. Roast at 425°F for 20-25 minutes, flipping halfway, until caramelized and golden on the edges.
- Step 6: Spread raita on platter, top with roasted squash, drizzle chutneys, and garnish with sev, pomegranates, and chopped cilantro.
Best enjoyed warm right after assembly, so the sev stays crunchy. Pair it with an Espresso Chai Martini or Mango Lassi in a Diwali spread alongside Paneer Aloo Samosas, Zucchini Pakoras, and mithai.
For an Indian-Inspired Thanksgiving, it would make a beautiful vegetarian side dish with roasted mains.
Expert Tips and Tricks
- Preheat your baking sheet before adding squash for extra-crisp edges.
- Don't overcrowd the pan - the squash should roast, not steam.
- Extra Crunch: Add crushed papdi (crispy crackers) or roasted chickpeas for more bite.
- Make Ahead: Roast the squash and prep the raita a day before. Assemble right before serving.
- Vegan Option: Use plant-based yogurt (like cashew or coconut).
- Spice Control: Swap Kashmiri chili powder with smoked paprika for less heat.
If you absolutely fall in love with the unique flavors of this roasted delicata squash recipe, you have to give this fall-forward Honey Roasted Delicata Squash a try!
More Chaat Recipes to try
Recipe
Want to Save This Recipe?
Thinking about making this recipe? Enter your email and I'll send it straight to your inbox to save for later. Plus, get new recipe inspiration from me every week!
By submitting this form, you consent to receive emails from Masala and Chai.
Roasted Delicata Squash Chaat
Equipment
Ingredients
For the Roasted Delicata Squash
- 2 delicata squash, halved, seeded, and cut into half-moons
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon Kashmiri chili powder, or paprika for milder heat
- 1 teaspoon chaat masala
- salt and pepper, to taste
For the Raita
- 1 cups full-fat plain yogurt
- 1 small cucumber, grated or finely diced
- 1 teaspoon dried mint
- ½ teaspoon chaat masala
- 1 teaspoon ground cumin
- ¼ teaspoon Kashmiri chili powder
- ¼ kala namak (black salt), or to taste
For Garnish
- 2 tablespoons tamarind date chutney
- 2 tablespoons cilantro-mint chutney
- ¼ cup pomegranate arils
- ¼ cup sev
- cilantro, chopped
Instructions
- Preheat oven to 425°F (220°C).
- Cut the delicata squash into halves. Remove the seeds. Slice delicata squash into ½-inch half-moons.
- Toss with olive oil, cumin, Kashmiri chili powder, chaat masala, salt, and pepper
- Spread on a parchment-lined baking sheet in a single layer. Roast for 20-25 minutes, flipping halfway, until golden and caramelized.
- In a bowl, whisk the yogurt until smooth. Stir in grated cucumber, dried mint, chaat masala, cumin, Kashmiri chili powder, and kala namak. Chill until ready to serve.
- For assembly -Spread raita evenly on a serving platter. Arrange the roasted squash slices on top. Drizzle generously with tamarind and green chutney. Sprinkle over pomegranate arils, sev, and cilantro.
- Serve immediately while the squash is warm.
Anonymous says