Name: Winter Squash Bharta
Yield: 4 - 6 Servings
Ingredients: 1 2-lb. small red kuri, kabocha, or butternut squash; 3 Tbsp. mustard seed oil*, divided; Kosher salt; ½ small red onion, finely chopped; ½ cup finely chopped cilantro; 2 red or green Thai chiles, thinly sliced; 2 Tbsp. ghee; 1½ tsp. ground coriander; 1 tsp. ground cumin; 1 tsp. Kashmiri chile powder or ½ tsp. cayenne pepper; Freshly ground black pepper

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Photograph by Laura Murray, food styling by Susie Theodorou, prop styling by Sophie Strangio

Bharta is a Bangladeshi style of seasoned meat or mashed vegetables usually served at room temperature alongside hot steamed rice. Its signature flavor comes from the use of pungent and fiery mustard seed oil. If you can’t find mustard seed oil, substitute with extra-virgin olive oil (the most flavorful oil you’ve got)—just don’t call it a bharta! This recipe is part of Sohla El-Waylly’s Thanksgiving-for-two-or-maybe-eight feast, see the full menu here. If you’re also making Sohla’s Milk and Honey Pie, roast the squash while you parbake the pie crust.

Recipe notes

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