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Butternut Squash Seed Vindaloo

Ingredients

1 ½ T grain mustard

1 tsp ground cumin

¾ tsp ground turmeric

½ tsp Olive Destination sea salt

1 tsp Olive Destination Wine or Traditional 18 year Balsamic Vinegar

3 T Olive Destination Butternut Squash Seed oil

1 small onion, cut into thin rings

5 cloves garlic, minced

1 med butternut squash, peeled, seeded, and cut into 1” cubes (4 cups)

1 C coconut or almond milk (well stirred)

½ C water

Cilantro and roasted cashews for garnish (optional)

 

Method

Mix mustard, salt, and vinegar in a small bowl. Heat oil in a large pan over medium-high heat. Start with the onions and cook until golden brown. Add garlic and cook for 30 seconds. Stir in the mustard and spice mixture. Add squash, coconut milk and water. Cover and bring to a boil. Simmer for 30 mins or until squash is tender. Serve over steamed rice and garnish with cilantro, cashews and additional oil if you wish.

Serves 4

*OD= Olive Destination

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