Butternut squash raita is a cool creamy accompaniment made with yogurt and cooked butternut squash.
Kaddu (butternut squash) raita is a delicious raita made with fresh squash and lightly crushed cumin seeds. It is healthy, nutritous and pairs well with Indian meals.
This simple and easy pumkin raita comes together in less than 20 minutes. It is vegan, gluten-free and oil-free, it made with just 5 ingredients.
The creamy yogurt works well with spicy Indian food. You may also like cucumber raita, mixed fruit raita or tomato raita.
Ingredients notes
Butternut squash - You can use any pumpkin for this recipe. It can be white, yellow or red.
Yogurt - plain yogurt or greek yogurt works fine too.
Red chilli powder
Cumin seeds - lightly toasted tastes even better.
Coriander leaves - finely chopped
Salt
Serving suggestion
Butternut squash raita can be served alongside everyday Indian meals or can be included in Diwali Dinner Menu or Indian Thanksgiving Dinner Menu.
Perfect alongside paratha or dal paratha for a simple lunch or for dinner with curries such as masala rajma or chana saag.
Kaddu Ka Raita goes well with savoury rice dishes such as Biryanis and Pulao. I really enjoy with this Indian fried rice and Garlicky Baby Potato Pulao.
Storage
Store leftovers in an airtight container in the fridge for up to a day. After this it looses taste and texture. I do not recommend freezing raita.
Other Squash Recipes
Butternut Squash and Cannellini Beans Soup
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
Kaddu Raita (Butternut Squash Raita)
Equipment
- 1 pan
Ingredients
- 1 cup butternut squash peeled and diced
- 2 cup yogurt
- salt
- 1 teaspoon cumin seeds roasted and lightly crushed
- 1 teaspoon red chili powder
- 2 tablespoon coriander leaves finely chopped
Garnish
- coriander fresh
- pomegranate seeds optional
Instructions
- In a pan add water and pumpkin/butternut squash pieces.
- Bring it to boil on medium heat and cook until tender, (approximately 6-7 minutes)
- Or cook kaddu in a microwave with a little water until tender.
- Mash it well using a fork or spoon and leave aside to cool completely.
- Then add yogurt, salt, red chilli powder and crushed cumin seeds. Mix well.
- Garnish with freshly chopped coriander.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in February 2010.
Uma Srinivas says
Beautiful pictures. These looks delicious.
Unknown says
Very innovative idea. I will try this for sure.
End of the fork says
What a beautiful colour! I've never tried this before, can't wait to try it -looks wonderful!
Soniya says
Such a welcome change to a same old boring raita!! Droolsome pictures!