Nutritional benefits of Butternut squash
The butternut squash is a great source of fiber, as well as vitamins including A, C, E and B vitamins along with minerals such as calcium, magnesium, and zinc. Research has shown that certain phytonutrients, such as zeaxanthin and lutein, may help to protect eye health. Beta-carotene, found in butternut squash, helps to support the natural function of the immune system.
Antioxidants help prevent or slow cellular damage and reduce inflammation, cancer and heart disease.
Butternut squash low in calories and high in fiber, making it a great choice for weight loss.
Ingredients
500g Butternut squash
1 medium onion
¼ teaspoon turmeric powder
1 teaspoon cumin powder
½ teaspoon coriander powder
Salt and Pepper
¼ teaspoon mustard seeds
¼ teaspoon fennel seeds
2 Green chillies
3 Red dry chillies
3 cloves garlic
1 teaspoon ginger paste
Fresh curry leaves
½ cup thin coconut milk
½ cup ERW water
4 tablespoon thick coconut milk
2-3 tablespoon extra-virgin coconut oil or avocado oil
¼ cup roasted walnut
½ lime
Roasted coconut powder
3 tablespoon fresh grated coconut
½ teaspoon mustard seeds
¼ teaspoon cumin seeds
4 cloves garlic
Instructions
Roasted coconut powder
Roast all listed ingredients separately and grind them all together to make a dry paste.
Wash and cut butternut squash into small cubes. Cut onion, green chillies. Crush garlic. Add oil to a pan and let it get warm, add mustard seeds, fennel seeds, and when mustard seeds start to pop, add onions, green chillies, and ginger and garlic paste, along with dry chillies. Stir them all in medium fire until onions are cooked. Add in salt and pepper, and all other powders. Add the butternut squash and stir well, until the cubes are coated well. Add water, and thin coconut milk, cover and simmer for 10 mins until cooked. Stir in roasted coconut powder, and thick coconut milk. Uncover the pan and cook for few more minutes, until gravy is dry. Finally add fresh curry leaves, and roasted walnut and take off fire. Squeeze some lime juice.
YIELD: 2 Serving, PREP TIME: 15 minutes, TOTAL TIME: 30 minutes
