Butternut Squash Chana Nu Shak
A comforting Gujarati stew of split chickpeas and sweet winter squash
Why This Recipe Works
This Gujarati staple traditionally uses bottle gourd, but butternut squash adds a pleasant sweetness that pairs perfectly with earthy chickpeas. It is a hearty, comforting dish that relies on a slow simmer to soften the pulses before the squash is added.
Instructions
Drain the soaked chana and set aside.
Heat the oil in a large pot or Dutch oven over medium-high heat—the oil should shimmer. Add the cumin and carom seeds and cook until they start to brown and smell toasted, then lower the heat to medium-low.
Add the asafetida, garlic, and ginger and stir for a few seconds until fragrant. Add the chana and water and stir well to combine.
Bring the liquid to a boil, then lower the heat to medium-low. Cover and simmer for 10 minutes until the chana begins to soften.
Add the squash, turmeric, red chili, and salt. Stir well to combine, cover, and continue to cook for about 20 minutes until the squash is tender and easily pierced with a fork.
Stir in the garam masala and adjust the seasoning to your preference.
Serve warm with a squeeze of lime juice and a garnish of fresh cilantro.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Can I make this ahead of time?
The chana must be soaked overnight (at least 8-12 hours) before cooking.
What substitutions can I make?
- chana dal (split Bengal gram): yellow split peas
- butternut squash: acorn squash, delicata squash, or bottle gourd
