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What’s For Dinner? Butternut Squash Tikka Masala BowlWhat’s For Dinner? Butternut Squash Tikka Masala Bowl
What’s For Dinner? Butternut Squash Tikka Masala Bowl

What’s For Dinner? Butternut Squash Tikka Masala Bowl

Cozy up to tender butternut squash simmered in tikka masala sauce, served over rice with warm naan and finished with a touch of chili crisp. Tender butternut squash simmered in spiced tikka masala sauce is served over rice with warm naan and a touch of chili crisp for a cozy, flavor-packed dinner without the long cook time.
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Recipe - Heinen's of Rocky River
Butternut Squash Tikka Masala Bowl
What’s For Dinner? Butternut Squash Tikka Masala Bowl
Prep Time10 Minutes
0
Cook Time20 Minutes
Ingredients
Maya Kaimal Indian Simmer Sauce, Tikka Masala, Mild
Heinen's Diced Butternut Squash
Heinen's Baby Spinach
Shelled Edamame
Stonefire Naan, Mini, Original, 4 Pack
Bens Original Ready Rice Cilantro Lime
Maya Kaimal Chili Crisp
Directions
  1. Heat a pot over medium heat.
  2. When hot, add a splash of oil and the butternut squash and cook, stirring often, until the squash is browned.
  3. Add the tikka masala simmer sauce and a splash of water.
  4. Cover the pot and simmer over low heat, stirring often, until the squash is tender.
  5. Add the edamame and spinach to the pot and allow the spinach to wilt.
  6. Heat the rice according to the directions on the package.
  7. Warm the naan by wrapping it in a moist paper towel and briefly microwave.
  8. Serve the butternut squash mixture over the heated rice, topping with a bit of chili crisp.
  9. Serve with naan on the side.
10 minutes
Prep Time
20 minutes
Cook Time
0
Servings

Directions

  1. Heat a pot over medium heat.
  2. When hot, add a splash of oil and the butternut squash and cook, stirring often, until the squash is browned.
  3. Add the tikka masala simmer sauce and a splash of water.
  4. Cover the pot and simmer over low heat, stirring often, until the squash is tender.
  5. Add the edamame and spinach to the pot and allow the spinach to wilt.
  6. Heat the rice according to the directions on the package.
  7. Warm the naan by wrapping it in a moist paper towel and briefly microwave.
  8. Serve the butternut squash mixture over the heated rice, topping with a bit of chili crisp.
  9. Serve with naan on the side.