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Vindaloo Roasted Squash.
I love mixing sweet and spicy flavours together – I often add sweet potato or squash to my spicy dishes or fruits to my salads with spicy dressings. A few days ago I tried Vindaloo with roasted squash and loved it! Just in time for the holidays, a recipe for roasted squash with a kick!


  1. 1 jar (250 mL) GOOD FOOD FOR GOOD Vindaloo Fresh Sauce
  2. 1 Kabocha squash, sliced length wise
  3. 1/8 cup olive oil


  1. Preheat oven to 350°F (176°C).
  2. Line a baking sheet with parchment paper and set aside.
  3. Toss squash slices in the oil and bake in the oven for 15 minutes or till they are fork tender.
  4. In a non stick pan place 3 roasted squash slices on medium heat, add 1/4 cup of sauce to the pan and toss the slices in the sauce.
  5. Cook for a few seconds on each side and remove from heat.
  6. Cook rest of the squash slices the same way.
  7. Alternatively, brush the sauce on slices on the baking sheet after they are done and bake again for 2-3 minutes on each side.

Chef’s Tip 
Choose a sweeter, non fibrous squash or sweet potato. You can substitute Chiltomate Fresh Mexican Sauce or Tikka Masala Fresh Indian Sauce for this recipe.

Recipe and photo by Richa Gupta