Bharta with a Twist (Gluten Free, Vegan, Nut Free)

Bharta with a Twist (Gluten Free, Vegan, Nut Free)

Bharta with a Twist (Gluten Free, Vegan, Nut Free)

Bharta is a traditional Bangladeshi style of seasoned mashed vegetables or meat. We took a popular recipe from Bon Appétit and gave it a Brass Roots twists by adding some Roasted and Seasoned Sacha Inchi Seeds. We wanted to add an extra pop of protein since we kept this recipe vegan by sticking to winter vegetables and rich spices! 
This recipe is good any time of year as it's typically served room temperature and you can choose a variety of vegetables to use if you want to stay in season. We will definitely be adding it to our Thanksgiving table this year!
Try out this tradition recipe with a little twist! Be sure to tag @brassrootsfood so we can see your creation and share :) 
Bharta with a Twist (Gluten Free, Vegan, Nut Free)

Prep Time

Cook Time

Total Time

10 Minute

60 minutes

~70 Minutes 

Servings:  4-6 Servings

Does it keep? 2-3 Days in the fridge. Don't recommend freezing. 


    • 1 2-lb. butternut squash
    • 1/2 cup Lightly Salted Sacha Inchi Seeds, whole or roughly chopped
    • 3 Tbsp olive oil
    • 1/2 small red onion, chopped finely
    • 1/2 cup cilantro, finely chopped*
    • 2 or 3 red Thai chiles, sliced thinly**
    • 2 Tbsp. vegan butter
    • 1.5 tsp. ground coriander
    • 1 tsp ground cumin 
    • 1 tsp chile*** powder or 1/2 tsp cayenne pepper (to taste)
    • Ground black pepper


  1. Preheat oven to 350F and line a baking sheet with foil. 
  2. Halve the squash lengthwise and scoop out the seeds (use in our lemon sumac green bean recipe). Rub cut side of squash with olive oil and a generous amount of salt. Place the squash cut side down and roast until tender and easily pierced all the way through; about ~60 minutes. 
  3. Once squash has cooled enough to handle scoop the flesh from the skin and put into a large bowl. Mash with a fork/potato masher until mostly smooth. Set aside a spoonful of red onion and cilantro for serving. Mix in the chiles, vegan butter, coriander, cumin, chile powder, remaining red onion and cilantro and 1-2 tbsp. olive oil. Season to taste with salt and pepper. 
  4. Top with the red onion and cilantro that was set aside right before serving.


*Fine to omit of you don't like or substitute with another herb like Parsley

**Substitute with fresh cayenne pepper or serrano chiles

***Chile powder is different from chili powder but feel free to use cayenne if you don't have Kashmiri chile powder. 

The squash can be baked and mashed up to 3 days ahead. Let cool; cover and chill under ready to use. You may need to soften the butter slightly to ensure it mixes in well. Allow it to come to room temperature before serving. 

Try out this easy recipe, post a picture, and tag us @brassrootsfood on Instagram or Facebook using #SnackWithAPurpose so we can see what you create and feature you! 
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.