This is a delicious butternut squash stew that we serve at many of our events. It’s so easy to make and another way to taste the way our Golden Mix accentuates each vegetable.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serving Size: 1
1 cup butternut squash, peeled and cubed
1/2 cup cooked chickpeas
1 cup water
1 tablespoon Inner Flame Golden Mix
2 teaspoon coconut oil
1/4 teaspoon brown mustard seeds
1/4 teaspoon urad dal/white lentil (optional)
1 sprig curry leaves (optional)
Step 1: Prepare the ingredients. NOTE – If making multiple servings, a great time saving trick is to lightly roast the butternut squash first. Just cut off the stem and cut the squash into 2 pieces where the neck meets the round bottom. Place in the oven at 400 degrees F for about 20 minutes just until soft (can test poking with fork). The bottom piece will cook quicker. You’ll see how much easier it is to peel and deseed this way!
Step 2: In a small saucepan, add butternut squash and water and bring to a boil. The water level should be to just submerge the squash.
Step 3: Once it reaches a boil, add the chickpeas and Golden Mix. Stir well, reduce heat and simmer for about 20 minutes until the squash is tender. (If roasting squash first, cooking time will be less).
Step 4: When the squash is cooked, you’ll begin the process known as a tadka. Heat oil in a small pan. If using urad dal, add first and cook for about a minute until they begin to lightly turn brown. Then add mustard seeds. As mustard seeds begin to pop, add curry leaves and let heat for about another 30 seconds until they start popping. Immediately pour this mixture into the squash and mix well.
NOTE: Salt negates heat. The Golden Mix has a little kick at the end. So if you want to mild up the butternut squash stew, you can add a pinch of salt in the end to mild the stew to your taste of heat.
Step 5: Serve warm and enjoy this delicious stew!