📝 Ingredients & Quantities

Base Ingredients

• Butternut Squash – 3–4 cups, peeled & cubed
  Substitute: Kabocha (sweeter), sweet potato (Vata), pumpkin (lighter)

• Ghee or Sesame Oil – 1–2 tablespoons
  Ghee for Vata/Pitta; sesame oil for Kapha

• Salt – to taste

• Fresh Lime or Lemon Juice – 1–2 teaspoons (added after roasting)

• Fresh Herbs – mix of cilantro + mint + dill (1–2 tablespoons)
  Adds incredible aroma and cooling balance

🌶️ Spices You Will Need

(A bold, layered, aromatic spice medley — all properly Ayurvedic)

Cumin Seeds – 1 teaspoon
Rasa: pungent–bitter | Virya: heating | Vipāka: pungent
Adds earthy warmth; improves digestion

Coriander Powder – 2 teaspoons
Rasa: sweet–bitter–pungent | Virya: cooling | Vipāka: sweet
Balances heat; brings citrusy brightness

Smoked Paprika – 1 teaspoon
Rasa: pungent | Virya: mildly heating | Vipāka: pungent
Adds smoky depth and complexity

Black Pepper – ½ teaspoon
Rasa: pungent | Virya: heating | Vipāka: pungent
Enhances absorption; sharpens spices

Ginger Powder – ½ teaspoon
Rasa: pungent | Virya: heating | Vipāka: sweet
Adds fire and rounded warmth

Cinnamon – ¼ teaspoon
Rasa: sweet–pungent | Virya: heating | Vipāka: sweet
Adds gentle sweetness & aromatic lift

Fennel Seeds – ½ teaspoon
Rasa: sweet–bitter | Virya: cooling | Vipāka: sweet
Balances spice heat; offers sweetness

Nutmeg – 1 small pinch
Rasa: pungent–bitter | Virya: heating | Vipāka: sweet
Adds floral, intoxicating warmth

Fenugreek Powder – 1 pinch
Rasa: bitter | Virya: heating | Vipāka: pungent
Cuts sweetness; balances Kapha heaviness

Mustard Seeds – ½ teaspoon
Rasa: pungent | Virya: heating | Vipāka: pungent
Adds punch, sharpness, and digestive action

Hing – 1 pinch
Rasa: pungent | Virya: heating | Vipāka: pungent
Prevents gas; deepens umami

Dried Mint – ¼ teaspoon
Rasa: bitter–pungent | Virya: cooling | Vipāka: sweet
Lifts the whole flavor profile

🔥 Method of Preparation

• Preheat the oven to 400°F (200°C) for deeper caramelization.

• Add butternut cubes to a mixing bowl.

• Pour over ghee or sesame oil and toss well.

• Add ALL spices:
  cumin, coriander, smoked paprika, black pepper, ginger powder, cinnamon, fennel, nutmeg, fenugreek, mustard seeds, hing, and dried mint.
  Toss until every piece is glistening and heavily spiced.

• Spread the butternut in a single layer on a lined baking sheet.
  Make sure pieces are not touching — this creates crisp edges.

• Roast for 30–40 minutes, flipping halfway.
  You want:
  ✔ golden edges
  ✔ caramelized bottoms
  ✔ soft interior
  ✔ deep aromatic fragrance

• Turn off heat and let it rest for 2 minutes.

• Squeeze fresh lime or lemon juice over the top.
  This wakes up all the spices and balances sweetness.

• Toss with fresh herbs (cilantro + mint + dill) right before serving.
  Fresh herbs elevate the whole dish to a gourmet level.

⚖️ Dosha Effects

🌿 Vata

• Very grounding and nourishing

• Use ghee, more fennel, and reduce paprika

• Add extra cinnamon for warmth

🔥 Pitta

• Reduce black pepper and smoked paprika

• Use coconut oil if needed

• Keep fennel + coriander high for cooling

🌱 Kapha

• Excellent when spices are high

• Use sesame oil

• Add extra mustard seed & black pepper

• Substitute lemon instead of lime if digestion is weak