Preheat your oven to 400°F (200°C).

Start by roasting the butternut squash. Cut it in half lengthwise, scoop out the seeds, and brush the cut sides with a little oil. Place the squash halves on a baking sheet, cut-side down, and roast in the preheated oven for about 45-60 minutes, or until the squash is tender and easily pierced with a fork.

Once the squash is roasted, remove it from the oven, let it cool slightly, and then scoop out the flesh. Mash the roasted butternut squash and set it aside.

In a large pan or skillet, heat 2 tablespoons of oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds.

Add the finely chopped onions and sauté until they become translucent.

Stir in the minced garlic, grated ginger, and chopped green chilies. Cook for a couple of minutes until the raw smell disappears.

Add tomatoes and cook for a few minutes until tomatoes are soft.

Add the turmeric powder, coriander powder, cumin powder, and garam masala. Stir well to combine the spices with the onion mixture.

Now, add the mashed roasted butternut squash to the pan. Stir everything together and cook for a few minutes, allowing the flavors to meld.

Season with salt to taste and continue cooking for another 5-10 minutes, stirring occasionally. Note: Add water to adjust the consistency of bharta as per liking.

Taste the bharta and adjust the seasoning or spice level as needed. You can add a little lemon juice for some tanginess if desired.

Garnish the roasted butternut squash bharta with fresh cilantro leaves.

Serve hot with naan, roti, or rice.

This Roasted Butternut Squash Bharta is a comforting and wholesome dish that combines the nutty, sweet flavor of butternut squash with the rich and aromatic spices of Indian cuisine. Enjoy!