Curried Squash Roti


This freezes well. Add garbanzo beans, coconut milk, and riced cauliflower. You could also use pumpkin or any winter squash- Melissa’s favorite is kabocha.



  • 1 ½ tsp. ground cumin
  • ½ tsp. ground turmeric
  • ¼ tsp. cayenne
  • ½ tsp. ground cinnamon
  • 1 tsp. curry powder
  • 6 c. peeled and cubed butternut or other winter squash (about 2 ½ pounds whole)
  • 2 Tbsp. vegetable oil
  • 1 ½ c. finely chopped onions
  • 1 tsp. salt
  • 1 c. seeded and diced red bell peppers
  • 1 Tbsp. peeled and grated fresh ginger
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. minced fresh cilantro (optional)
  • Eight 8-inch flour tortillas



  1. In a small bowl, mix together the cumin, turmeric, cayenne, cinnamon, and curry powder. Set aside.
  2. In a covered saucepan, bring the squash to a boil with a pinch of salt and enough water to cover. Lower the heat and simmer for about 10 minutes until soft.
  3. While the squash cooks, heat the oil in a heavy skillet on medium-low heat. Add the onions and salt, cover, and cook for 5 minutes. Stir in the bell peppers, ginger, and spice mix, cover, and cook on low heat for 10 minutes.
  4. Stir frequently and if needed to prevent sticking, add some of the squash cooking water.
  5. When the squash is done, drain it and mash with the lemon juice and cilantro. Stir in the cooked onions and peppers and season with salt to taste.
  6. Preheat the oven to 350 degrees and lightly oil a 13”x9”x2” baking pan.
  7. Place a scant 2/3 c. of the squash filling on the lower half of a tortilla and roll it up one of two ways:
    1. Roll into a cylinder with the ends open
    2. Fold like an envelope: fold the bottom up and over the filling, fold each side over the filling and then roll it up.
  8. Place the roti, seam side down, in the prepared baking pan. Repeat with each tortilla and allow the rotis to lean against each other.
  9. Cover the baking pan with aluminum foil and bake until hot, 20-30 minutes.


Recipe shared by Melissa Boyle from Catering