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Cranberry-Kabocha Squash Sauce

When the weather outside gets cold, we crave for warmer food. Indian cuisine is not short of warm food, there are endless possibilities to whip up a quick'n'healthy  warm Indian meal. At times we also feel like eating something different, and if that something different can be seasonal that would be the best. When the farm stands are still selling those cute little squashes, and with cranberry showing up on the produce aisles, it is right time to mix them up in a warm and creamy sauce. It is a versatile sauce that can go with pasta, or with a warm winter salad. 

  • Kabocha Squash - 1 cup (peeled and cubed)
  • Fresh cranberry - a big handful
  • Garlic - 1-2 cloves
  • Green chilly - 1-2
  • Extra virgin olive oil - 2 Tbs
  • Sea salt as per taste

  • Roast the garlic with a drizzle of olive oil.
  • Roast the kabocha in the same pan, and cook covered on medium heat till soft.(about 5-8 minutes)
  • Add cranberry and let it pop in the warm pan. Remove from flame and let it cool a bit.
  • Blend along with olive oil and salt till nice and creamy. Add extra water if you want a thinner sauce.
  • Serve warm with pasta or with a warm salad. 
  • Pic below shows a warm salad with cooked red quinoa and wilted mixed baby greens.


  1. Just made it for dinner and added to pasta and it came out absolutely delicious ! The roasted garlic brought the whole sauce to another level. Thanks again for a wonderful recipe.


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