serves 4-6
2-3 lb butternut squash, halved and seeded, and washed - you can peel it if you'd like but it's just as delicious roasted with skin on!
1-2 tablespoons olive oil, grape seed oil or other oil
2 tablespoons coconut oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
3 cloves garlic, minced
1 2-inch piece of fresh ginger, finely minced or grated
1 tablespoon garam masala powder (you can add more if you want the flavor to be even more powerful)
1/2 teaspoon sea salt
1/4 cup coconut milk, full-fat canned kind (almond milk will be ok if no coconut milk is available)
1/3 cup finely shredded unsweetened coconut
fresh cilantro for serving, optional
Preheat the oven 400ยบ F.
Toss the squash with oil, salt and pepper and spread out in a single layer on a rimmed baking pan. Roast, tossing occasionally, until just tender and golden brown, about 30-40 minutes. While the squash is roasting, arrange the raw coconut in a single layer on another baking sheet. Once the squash comes out, place the coconut in, bake for about 3 to 5 minutes, toss around and then bake another 3 to 5 minutes. Watch it carefully, as it can burn quickly.
Once the squash and coconut are both ready and out of the oven, heat the coconut oil in a large saucepan over a medium heat, add in the mustard and cumin seeds, heat for a few minutes until the spices begin dancing around the pan, popping and jumping. Add in the garlic, ginger, garam masala powder and salt. Stir around for a minute or two, reduce the heat to low or off, add in the roasted squash cubes and coconut milk and mash by hand with a potato masher, until as smooth and creamy as you’d like it to be. Salt to taste, serve immediately topped with toasted shredded coconut and a little fresh cilantro, if you’d like.
Source: Indian-Spiced Butternut Squash Mash With Toasted Coconut (Gluten-Free + Vegan) | Free People Blog http://blog.freepeople.com/2012/11/indianspiced-butternut-squash-mash-toasted-coconut-glutenfree-vegan/#ixzz2RFNmJ1yg
serves 4-6
1-2 tablespoons olive oil, grape seed oil or other oil
2 tablespoons coconut oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
3 cloves garlic, minced
1 2-inch piece of fresh ginger, finely minced or grated
1 tablespoon garam masala powder (you can add more if you want the flavor to be even more powerful)
1/2 teaspoon sea salt
1/4 cup coconut milk, full-fat canned kind (almond milk will be ok if no coconut milk is available)
1/3 cup finely shredded unsweetened coconut
fresh cilantro for serving, optional
Toss the squash with oil, salt and pepper and spread out in a single layer on a rimmed baking pan. Roast, tossing occasionally, until just tender and golden brown, about 30-40 minutes. While the squash is roasting, arrange the raw coconut in a single layer on another baking sheet. Once the squash comes out, place the coconut in, bake for about 3 to 5 minutes, toss around and then bake another 3 to 5 minutes. Watch it carefully, as it can burn quickly.
No comments:
Post a Comment