Soft and Supa Easy Hubbard Squash Roti

Turn your favorite comfort food into something extraordinary with this Super Easy Hubbard Squash Roti! Ready for a warm, homemade treat that’s as nourishing as it is delicious? Let’s dive in!” “Growing up, we always found a way to make use of the freshest seasonal ingredients, and nothing brings back more memories than hubbard squash. Its rich, slightly sweet flavor blends so beautifully into our traditional rotis, making each bite a reminder of home. This Hubbard Squash Roti is simple yet incredibly satisfying—the kind of recipe that brings people together around the table. Whether you’re new to making rotis, this dish is a wonderful way to honour tradition while keeping things easy and delicious.”

Table of Contents

Cooking Instructions!

Peel that hard green Hubbard squash
Rinse it and chop it, add water, and cover and let the squash cook.
Hubbard squash are hard so let it cook for few minutes
Check that’s soft and tender
Once it’s cooked perfectly, remove the liquids and set aside.

How to best prepare the dough and a few pantry staples!

No water used.

Peel, cube, and rinse the squash. Boil until tender. Drain and set aside. Start the process while the squash is hot enough to work with.

Ingredients:

5 cups of all-purpose flour

1 teaspoon . fine salt

2.5 cups of mashed hubbard squash. Add another 1/2 cup if the dough is slightly dry.

Mix 1/2 cup of rama margarine and 1/4 cup vegetable oil. Melt together.

Method:

To a dish, add the flour and salt and whisk well. Add in the squash and form a dough. Add some oil to your palms, pat the dough, and leave to rest for 30 minutes.

How to roll out and fry these flatbreads!

Now we are ready to roll out and fry these rotis.

After resting, divide the dough into equal portions. Lightly dust each piece with flour and roll them out into circles, adjusting the size based on your preference. For a fluffier roti, keep them smaller in diameter; for thinner rotis, roll them out larger.

Next, heat a bit of oil and butter/margarine together. Using a thawa or a non-stick pan over medium heat. Cook each roti for about 2 minutes per side. They’ll be ready when you see large bubbles and golden brown spots forming across the surface. Brush with the oil mix and place in a container with some baking paper and cover.

For serving, these super easy hubbard squash rotis are perfect alongside a warm curry , especially one with rich, savoury flavors that balance the slight sweetness of the squash. You can also enjoy them with a side of spiced chutneys, yogurt, or a simple vegetable stir-fry. If you’re looking for a lighter meal, try wrapping them around fresh greens, grilled veggies, or even a tangy paneer filling. They make a versatile base for any meal and are just as delicious on their own with a smear of butter and enjoy!

FAQ!

Can I use pumpkin or another purée for this recipe?

Absolutely, other squashes, pumpkins, or sweet potatoes would all be amazing in this. Just make sure it is smoothly pureed.

What is the best way to store these butternut squash flatbreads?

I like to store these in a Ziploc bag or airtight container either in a cool place like your pantry or in the fridge. They will last for 5 days at room temperature and up to 7 days in the fridge. Just make sure to reheat them on a non-stick pan before eating!

Can I bake these flatbreads?

I prefer to make it on a thawa or a non-stick pan. These flatbreads, baking won’t give you the same puff factor.

Can I make this dough ahead of time?

Baking powder is a double reactor, so you can make this dough ahead of time, but I would suggest making it as close to your cooking time as possible. This will allow the dough to be more pliable and slightly fluffier as you cook the rotis.