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I used 1 packet of pre-packaged microwaveable butternut squash (from my favorite store Trader Joes).
1 level tsp of fresh cumin seeds
1/2 tsp of salt
1/2 tsp of crushed red chili flakes (optional)
1 heaped tsp of coconut oil
1. Microwave the butternut squash in the packet as directed. If you are using the non-packaged squash, wash and cut into small pieces.
2. Heat the coconut oil in a pan and fry the cumin seeds until slightly brown. (About 30 seconds). Be careful not to burn them as they do burn easily.
3. Add the salt and the butternut squash and allow to cook for 4-5 minutes if using the microwaveable squash. If not, you’ll need to cook for 12-15 mins on medium to low heat until the squash is cooked but not mushy!
4. Add the chili flakes and simply stir.
And that’s all there is to it!
Recipe & image by Sabina Huq