Baked Butternut Squash Samosas Recipe by Felice
Cooking Instructions 45 mins 1 Peel and cut the squash into 1 inch (2-3 cm cubes). Cut the carrot into quarters lengthwise. 2 Steam the carrot and butternut until butternut squash is soft enough to mash, about 10 minutes. The carrot should still be somewhat firm. (You can boil if you want too). If using okra, steam for about 2-3 minutes until bright green. 3 Mash the butternut squash with a fork, leaving some small chunks behind. Cut the carrot into small cubes. If using okra, slice into thin rounds. Peas can stay as is :) 4 Mix spices in a small bowl. 5 Heat 1 tbsp oil in a frying pan. Fry garlic until fragrant then add the butternut squash and stir to mix. Add rest of the spices, carrots, peas/okra and sauté for a couple minutes until mixed well. Salt to taste. 6 Set aside filling to cool a little and meanwhile prepare the dough as below. 7 Mix the ingredients for the dough in a bowl, gradually adding the water until the dough comes together. Knead or fold it briefly to form into a smooth, pliable ball. 8 Cut into 4 equal pieces and roll into balls again. Cover and let rest for at least 10 minutes. 9 Roll out each dough ball into a small round sheet then cut it in half. 10 Fold the half circle piece in half to form a kind of triangle. Pinch the straight side closed. 11 Cup the folded piece in your hand so it's like a cone with the opening at the top. Stuff some of the filling inside, trying to make sure it also fills the bottom point of the cone. 12 Pinch and old over the open side to seal. You might need to stretch the dough slightly if it's super packed with filling ;) 13 Arrange the 8 samosas on a lined baking sheet... 14 And brush with about 2 tsp of olive oil. 15 Bake at 180C/350F for about 20 minutes or until lightly golden. 16 Arrange on a big plate and dig in! I like to serve mine with a yogurt sauce simply made by mixing thick yogurt, a bit of salt and a drizzle of olive oil. 1 Peel and cut the squash into 1 inch (2-3 cm cubes). Cut the carrot into quarters lengthwise. 1 Peel and cut the squash into 1 inch (2-3 cm cubes). Cut the carrot into quarters lengthwise. 2 Steam the carrot and butternut until butternut squash is soft enough to mash, about 10 minutes. The carrot should still be somewhat firm. (You can boil if you want too). If using okra, steam for about 2-3 minutes until bright green. 2 Steam the carrot and butternut until butternut squash is soft enough to mash, about 10 minutes. The carrot should still be somewhat firm. (You can boil if you want too). If using okra, steam for about 2-3 minutes until bright green. 3 Mash the butternut squash with a fork, leaving some small chunks behind. Cut the carrot into small cubes. If using okra, slice into thin rounds. Peas can stay as is :) 3 Mash the butternut squash with a fork, leaving some small chunks behind. Cut the carrot into small cubes. If using okra, slice into thin rounds. Peas can stay as is :) 4 Mix spices in a small bowl. 4 Mix spices in a small bowl. 5 Heat 1 tbsp oil in a frying pan. Fry garlic until fragrant then add the butternut squash and stir to mix. Add rest of the spices, carrots, peas/okra and sauté for a couple minutes until mixed well. Salt to taste. 5 Heat 1 tbsp oil in a frying pan. Fry garlic until fragrant then add the butternut squash and stir to mix. Add rest of the spices, carrots, peas/okra and sauté for a couple minutes until mixed well. Salt to taste. 6 Set aside filling to cool a little and meanwhile prepare the dough as below. 6 Set aside filling to cool a little and meanwhile prepare the dough as below. 7 Mix the ingredients for the dough in a bowl, gradually adding the water until the dough comes together. Knead or fold it briefly to form into a smooth, pliable ball. 7 Mix the ingredients for the dough in a bowl, gradually adding the water until the dough comes together. Knead or fold it briefly to form into a smooth, pliable ball. 8 Cut into 4 equal pieces and roll into balls again. Cover and let rest for at least 10 minutes. 8 Cut into 4 equal pieces and roll into balls again. Cover and let rest for at least 10 minutes. 9 Roll out each dough ball into a small round sheet then cut it in half. 9 Roll out each dough ball into a small round sheet then cut it in half. 10 Fold the half circle piece in half to form a kind of triangle. Pinch the straight side closed. 10 Fold the half circle piece in half to form a kind of triangle. Pinch the straight side closed. 11 Cup the folded piece in your hand so it's like a cone with the opening at the top. Stuff some of the filling inside, trying to make sure it also fills the bottom point of the cone. 11 Cup the folded piece in your hand so it's like a cone with the opening at the top. Stuff some of the filling inside, trying to make sure it also fills the bottom point of the cone. 12 Pinch and old over the open side to seal. You might need to stretch the dough slightly if it's super packed with filling ;) 12 Pinch and old over the open side to seal. You might need to stretch the dough slightly if it's super packed with filling ;) 13 Arrange the 8 samosas on a lined baking sheet... 13 Arrange the 8 samosas on a lined baking sheet... 14 And brush with about 2 tsp of olive oil. 14 And brush with about 2 tsp of olive oil. 15 Bake at 180C/350F for about 20 minutes or until lightly golden. 15 Bake at 180C/350F for about 20 minutes or until lightly golden. 16 Arrange on a big plate and dig in! I like to serve mine with a yogurt sauce simply made by mixing thick yogurt, a bit of salt and a drizzle of olive oil. 16 Arrange on a big plate and dig in! I like to serve mine with a yogurt sauce simply made by mixing thick yogurt, a bit of salt and a drizzle of olive oil. 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