Roasted Delicata Squash Chaat
Roasted Delicata Squash Chaat is a fresh, seasonal twist on Indian street food. Sweet, nutty squash on top of raita and garnished with chutneys and crunchy toppings for the ultimate fall appetizer
Servings: 4 servings
Calories: 264kcal
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.
