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Curried Squash

Print Recipe
Course Vegetable Dishes
Servings 8 large servings

Ingredients
  

  • 4 tablespoons preferred fat or oil ghee, butter, extra virgin olive oil, coconut oil
  • 1 heaping teaspoon mixed curry spice seeds like fennel and cumin
  • 2 tablespoons curry powder
  • 1 large onion
  • 2 large butternut squashes peeled and cubed

Instructions
 

  • Heat the oil and fry the seeds and curry powder for about 30 seconds while stirring. Add the minced onion and cook on low until it’s translucent. Steam the cubed squashes until soft, drain, and then mash or process. Reheat the squash in the curry sauce and serve.  (Recipe♦348)