Butternut Squash Recipe

• Ingredients

  Buy locally grown organic ingredients, if possible

  • 2 tsp organic homemade ghee

  • A pinch of asafoetida (hing)

  • 1/4 tsp whole cumin seeds (jeera)

  • 1 tsp crushed ginger

  • 1 medium-sized butternut squash (petha), chopped

  • Spices: 1/2 tsp turmeric, 1/4 tsp freshly ground coriander (optional), red chili powder as per taste

  • Water (as needed)

  • Rock salt (saindhav salt) to tasteRock sugar (mishri) or raw sugar (optional)

  • Fresh cilantro, chopped for garnish

• Benefits

  Butternut squash’s unctuous quality aids in moistening the body, thereby providing nourishment to the tissues. The sweet taste (Rasa) of butternut squash can also pacify Pitta, making it a harmonizing food during times of heat or inflammation.

• Contraindications

  While butternut squash is generally beneficial for most, those with predominant Kapha dosha or Kapha-related imbalances may want to consume it in moderation as its sweet and moist qualities could potentially exacerbate Kapha conditions. However, when cooked with spices that stimulate digestion, its Kapha increasing effects can be minimized.

Recipe Serves 3-4

Directions:

1. Prepare the squash: Clean, remove ends, and chop into small pieces.

2. In a large pot, heat ghee. Add asafoetida, cumin, and ginger, sautéing gently.

3. Introduce the squash chunks and season with turmeric and coriander. Cook on low-medium heat, stirring now and then until tender.

4. Season with chili powder, salt, and sugar. If needed, moisten with a bit of water. Continue cooking for a few minutes.

5. Switch off the heat, sprinkle with cilantro, and serve warm.