Super soft Indian style Parathas made out of roasted Butternut Squash and flavored with Kalonji or nigella seeds
Preheat oven to 400° F or 200° C
Serve hot with a drizzle of ghee with a side dish of your choice, pickle and yogurt on the side.
This recipe works equally well with pumpkin and sweet potatoes.
Also, white s sesame seed and/or kasoori methi (dried fenugreek leaves) can be used with great success in case you don't ve kalonji on hand.
You can even spice it up with jeera powder or ground cumin, red chilli powder, black pepper as required.
Though I have used a small squash, the best ones to buy are those that are big and heavy for their size. Make sure that the griddle or tawa is hot enough before pan roasting parathas. If the heat is very high or very low, parathas end up becoming burnt or hard.
Refrigerate remaining dough and thaw on the counter before making parathas again.