The Bangladeshi Kitchen

Acorn Squash Bhaji with Panch Phoron

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30 minutes
Prep: 10 minutes | Cook: 20 minutes

I was in the mood for some Mishti Kumra – also known as the Sweet Gourd. I hit the local specialty grocery store to see if I could find some. As I walked past the rows upon rows of different kinds of gourds and squashes, my gaze rested on some acorn squash. I think I could, I thought to myself. And I did and it was yummy.


  • I medium sized acorn squash
  • 1 tablespoon ghee
  • 1 teaspoon panch phoron
  • 1 dried red chili
  • 1 small bay leaf
  • 1 teaspoon cumin powder
  • 1 teaspoon garlic (or 1-2 cloves fresh chopped garlic)
  • 1/2 teaspoon turmeric powder


  1. Peel the squash, and chop into 1 to 1/2 inch cubes (discard the seeds and innards!)
  2. Heat the ghee in a pan over medium heat
  3. When hot, add in the panch phoron, dried red chili and the bay leaf.
  4. Stir fry until the seeds start to pop
  5. Add in the squash and stir fry until every piece is coated with the ghee and spices
  6. Turn of the heat to high
  7. Add in the remainder of the spices and stir fry an additional 5 minutes
  8. Turn the heat to medium
  9. Add a 1/2 cup water and cook covered for another 15-20 minutes until the squash is tender.

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