“Exquisite South African Butternut Squash and Spinach Samosas”

Allergens

Gluten (in samosa wrappers), Soy (possibly in store-bought wrappers)

Ingredients

• 1 medium butternut squash, peeled, seeded and cubed
• 2 cups fresh spinach, chopped
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper, to taste
• 1 package samosa wrappers (20 count)
• Vegetable oil for frying

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the butternut squash cubes and cook until slightly softened, about 5 minutes.
2. Stir in the ground cumin and ground coriander, then season with salt and pepper to taste. Cook for another minute, stirring frequently.
3. Remove the pot from the heat and fold in the chopped spinach, mixing well. Set aside to cool.
4. Lay out a samosa wrapper on a clean surface. Place 1 2 tablespoons of the butternut squash and spinach mixture onto the center of the wrapper.
5. Fold the wrapper into a triangle shape, sealing the edges together with water. Repeat for all 20 wrappers.
6. Heat about 1 inch of vegetable oil in a deep frying pan over medium heat until it reaches 350°F (175°C).
7. Fry the samosas, in batches if necessary, turning occasionally until they are golden brown and crispy on all sides. Remove from the oil with a slotted spoon and place them on paper towels to drain.

Chef’s Insight

To achieve a crispy exterior while keeping the filling tender, it is crucial to fry the samosas at the correct temperature.

Notes

This recipe uses store-bought samosa wrappers for convenience, but you can also make your own by mixing flour, water, and oil to create a dough.