I like to go to the Asian supermarket in town, although I don’t always know what I’m buying. Last trip I came back with some little samosa wrappers so I decided to try and make some healthy oven baked veggie samosas.
These little beauties use the flesh from a whole baked butternut squash which is one of my favourite (and easiest) ways to cook squash – no tricky cutting or peeling!
These veggie samosas are simple to make and a crispy Indian treat for both vegetarians and vegans.
This is by far my favourite way to use butternut squash. Next time you have the oven on to cook something else, stick a whole butternut squash in for about an hour. Once it’s golden and soft remove it and let it cool. Cut in half, remove the seeds and the stalk and then blitz the rest in a processor. You’ll be left with a sweet, smokey base for tons of other recipes – pasta, hummus and these veggie samosas!
Some other recipes will tell you to scoop the flesh out and discard the skin but why waste the most nutritious and flavourful part? They are full of antioxidant carotenes, vitamin A and C. Roasting unpeeled squashes is thought to be one of the healthiest ways to prepare this colourful veg.
I kept this recipe simple using just curry powder to flavour the mix but if you have extra spices definitely feel free to experiment. I also made a simple green coriander chutney on the side which is a quick accompaniment for any Indian meal – just blend coriander, ginger, green chilli, lemon juice and seasoning.
If you love Indian recipes you might also enjoy this veggie Dal Makhani.
- 1 butternut squash
- 1 tbsp. mustard oil or oil of your choice
- 1 onion
- 2 tbsp. curry powder
- 3 cloves garlic
- 1 green chilli
- 200g spinach
- Bunch fresh coriander
- Samosa/spring roll pastry sheets or filo pastry
- Put the squash in to bake for an hour at 200C
- When the squash has about 20 minutes left, fry the onions in a little oil until soft
- Add the curry powder, chopped garlic and chopped green chilli to the onion and cook for a further 3 minutes
- Add the chopped spinach and cook until it wilts
- Once the squash is done scoop out the seeds and blitz the flesh and skin until smooth.
- Add the squash to the pan and stir
- Add the chopped fresh coriander
- Taste and season
- Cut a long thin strip of the pastry
- Form a triangle with the pastry and put the filling in - see this video for help
- Put a little oil around the edge with your finger, fold the top over and stick it down
- Put the samosas on a lightly oiled baking tray and bake at 180C for around 30 minutes or until golden
*Alternatively cooked samosas can be cooled and reheated in the oven the next day.
*Number of samosas will vary depending on size of squash and type of spinach but makes roughly 8 - 10.
*Nutritional info is a rough estimate for 4 samosas.