The playful yet seriously talented Kankana
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acorn squash with spinach
Recipe type: Side dish
Cuisine: Indian
Serves: 2
  • 1 acorn squash, cut in to bite size with skin on
  • 3 cups roughly chopped spinach
  • 1 medium size red onion, thinly sliced
  • 1 teaspoon fennel seeds
  • 1 bay leaf
  • 2 cloves garlic, finely chopped
  • ½ inch ginger, finely grated
  • ½ teaspoon cumin powder
  • ½ teaspoon chili powder
  • ¼ teaspoon turmeric powder
  • 1 teaspoon
  • ghee
  • salt
  • oil
  1. Heat some oil in a pan and drop the fennel seeds. Once they start to sizzle, drop the bay leaf, garlic and ginger. Give it a stir and scatter the onion. Sprinkle some salt and cook onion for a couple of minutes.
  2. Drop the acorn squash into the pan and sprinkle some more salt and turmeric. Give it a mix.
  3. Place a lid on the pan, lower the heat to medium low and allow it to cook until acorn squash gets softened and tender. If you find acorn squash sticking to the bottom of the pan, just sprinkle some water.
  4. Once done, add cumin powder, chili powder and scatter the spinach leaves.
  5. Give it a stir and cook for a few more minutes. Check for salt and add any, if required.
  6. Finally, pour some ghee and serve warm with steamed rice or roti.
Recipe by La Petit Chef at