Go Back

Curried butternut squash samosas with tamarind chutney

Prep Time1 hr
Cook Time1 hr
Servings: 10 servings

Ingredients

Tamarind chutney:

  • 1/2 tsp. ground cumin
  • 1/2 tsp. garam masala
  • 1/2 tsp. ground ginger
  • 1/4 cup seedless tamarind paste
  • Sea salt to taste
  • Sugar to taste

Samosas:

  • 1 butternut squash about 1 1/2 lb.
  • 3 Tbs. olive oil
  • 2 Tbs. chopped white onion
  • 2 garlic cloves chopped
  • 1 Tbs. Madras curry powder
  • 1 tsp. sea salt
  • 1 tsp. sugar
  • 1 large egg
  • 1 package 1 lb. square wonton wrappers
  • Canola or rice bran oil for deep-frying

Instructions

  • To make the chutney, in a small, dry saucepan over medium heat, toast the cumin, garam masala and ginger, shaking the pan occasionally, until fragrant, about 1 minute. Remove from the heat and let cool for about 2 minutes.
  • Break up the tamarind paste with your fingers and remove any extraneous seeds. Add the tamarind and 2 cups water to the pan and return to medium heat. Simmer the mixture, stirring and mashing the tamarind constantly, until reduced by one-half, about 15 minutes. Taste and adjust the seasonings with salt and sugar. Pour the chutney into a small bowl, let cool, cover and set aside at room temperature.
  • To make the samosas, preheat an oven to 400°F.
  • Cut the squash in half lengthwise and scoop out and discard the seeds. Place the halves, cut sides up, on a rimmed baking sheet and drizzle with 1 Tbs. of the olive oil. Bake the squash until tender when pierced with a knife, about 40 minutes. Let cool until easy to handle. Scoop the cooled squash flesh into a bowl and discard the shells.
  • In a saucepan over medium-low heat, warm the remaining 2 Tbs. olive oil. Add the onion and garlic and sauté until the onion is soft, about 5 minutes. Remove from the heat and stir in the curry powder. Add the squash flesh and mash with a potato masher until almost smooth.
  • Stir in the salt and sugar, then taste and adjust the seasonings.
  • In a small bowl, beat the egg with a fork until blended. Lay about 5 wonton wrappers on a work surface; keep the remaining wrappers covered with a slightly damp kitchen towel. Spoon 1 scant Tbs. of the squash filling in the center of each wrapper and flatten with the bottom of the spoon.
  • Brush the edges of the wrapper with the beaten egg. Fold each wrapper in half on the diagonal, forming a triangle, then press the edges together to seal the filling inside; set aside. Repeat with the remaining wrappers and filling.
  • Preheat the oven to 200°F. Line a large baking sheet with paper towels and place a wire rack on top. Pour canola oil into a heavy, high-sided skillet to a depth of 3 inches and warm over medium-high heat until very hot. Working in batches, add the samosas to the oil and fry, turning once, until golden brown on both sides, about 2 minutes on each side. Using a slotted spoon, transfer the samosas to the rack to drain and keep warm in the oven.
  • Cook the remaining samosas in the same way, adding oil to the pan as needed.