Name: Bengali Style Squash
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 litre jar home-canned squash ((1 US quart / 32 oz in size)); 1/2 litre jar home-canned chickpeas ((1 US pint / 16 oz in size)); 4 tablespoons coconut milk powder; 2 tablespoons cornstarch; 2 tablespoons oil; 2 teaspoons onion powder ((or 1 small fresh onion, chopped)); 1 teaspoon garlic powder ((or garlic granules)); 1 tablespoon brown sugar ((or sweetener of your choice)); 1 teaspoon salt ((or salt sub)); 1 teaspoon garam masala ((ground)); 1 teaspoon fennel seeds ((ground)); 1/2 teaspoon turmeric ((ground)); 2 teaspoons cumin ((ground)); 1 1/2 teaspoons coriander ((ground)); 2 bay leaves; 1 teaspoon chile flakes ((or 1 to 2 mild dried red chiles, crushed)); 1/2 teaspoon panch phoron ((Bengali spice mix, optional)); 1 tablespoon ginger ((finely grated fresh. Can use from tube))

Jump to Recipe Print Recipe

If you like Indian food, your ship has come in. Bengali Style Squash is a really tasty recipe based on an actual Bengali recipe for squash.

(To be clear, this is a “cooking with canning you have already done” recipe. This is not a recipe for canning.)

This recipe uses:

Home canned chickpeas

Home canned squash

Contents hide

1 The recipe
2 Bengali Style Squash
3 Nutrition

The recipe

5 from 1 vote

Bengali Style Squash

Yield: 5 cups / 1.25 kg

Course Side Dish

Cuisine Indian

Keyword Squash

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Yield 5 cups

Calories 227 kcal

Ingredients

1 litre jar home-canned squash (1 US quart / 32 oz in size)
½ litre jar home-canned chickpeas (1 US pint / 16 oz in size)
4 tablespoons coconut milk powder
2 tablespoons cornstarch
2 tablespoons oil
2 teaspoons onion powder (or 1 small fresh onion, chopped)
1 teaspoon garlic powder (or garlic granules)
1 tablespoon brown sugar (or sweetener of your choice)
1 teaspoon salt (or salt sub)
1 teaspoon garam masala (ground)
1 teaspoon fennel seeds (ground)
½ teaspoon turmeric (ground)
2 teaspoons cumin (ground)
1 ½ teaspoons coriander (ground)
2 bay leaves
1 teaspoon chile flakes (or 1 to 2 mild dried red chiles, crushed)
½ teaspoon panch phoron (Bengali spice mix, optional)
1 tablespoon ginger (finely grated fresh. Can use from tube)

Metric - US Customary

Instructions

Drain jars of squash and chickpeas, reserving liquid.
To the liquid add the coconut milk powder and the cornstarch. Whisk. Zap in microwave on high for one minute. Whisk. Return to microwave, zap another 3 minutes.
Combine everything from oil down to ginger in a large saucepan, heat slowly for 3 to 5 minutes to toast spices.
Add coconut milk mix.
Add squash and chickpeas, heat through, stirring gently.
Serve.

Recipe Notes

You can make this up to a day or two ahead, to serve as part of an Indian food buffet. Store in a sealed container in fridge.

Nutrition

Per 1 cup (250 g / 8 oz):

227 calories, 22 mg sodium
Weight Watchers PointsPlus®: 6 points

* Nutrition info provided by https://caloriecount.about.com

* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.