Superfuel Butternut Tikka Masala

30 minutes prep / 25 minutes roasting, 25 minutes stovetop cook

We’re thrilled to be sharing a recipe for Superfeul Butternut Squash Tikka Masala in partnership with Kate O’Donnell, Ayurvedic practitioner and author. When we spoke with Kate about this idea we had, she was excited to put her own spin on it and we can’t wait for you to try it!

With chunks of butternut squash and creamy coconut milk, this Superfuel Butternut Tikka Masala showcases Ayurveda’s building tastes: sweet, sour, and salty. The big news about this wintery tomato-based stew is the secret ingredient. Farmtrue’s Superfuel Latte Mix loads this dish with medicinal herbs and spices, making it not only satisfying and delicious but rejuvenating as well.

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Kate O’Donnell is the author of three books on Ayurveda cooking and lifestyle, The Everyday Ayurveda Cookbook; Ayurvedic Cooking for a Calm, Clear Mind, and The Everyday Ayurveda Guide to Self-Care. She is an international presenter, senior yoga teacher, and the founder of The Ayurvedic Living Institute. Find Kate, and her books, online at https://www.kateodonnell.yoga/ and on Instagram @kateodonnell.yoga

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FALL

30 minutes prep / 25 minutes roasting, 25 minutes stovetop cook

Superfuel 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:

Preheat the oven to 400° F.
Toss the squash with melted ghee, spices, and salt.
Transfer onto a baking sheet lined with parchment paper and roast for 25 minutes, until tender.
Broil for 2-3 minutes to brown the squash cubes.

To prepare the Tikka Masala:

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.
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.
Turn heat down to medium, add the Tikka Masala, and saute, mixing well, until the spice mixture begins to brown, about 2 minutes.
Add the tomatoes and salt. Bring to a simmer for 20 minutes on medium-low heat.
Using an immersion blender, puree the sauce until smooth.
Stir in chickpeas, spinach, and coconut milk.
Gently stir in the squash cubes.
Return to a simmer for 5 minutes.
Serve over basmati rice or with Stove-Top Naan Bread.

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