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Butternut Squash and Mustard
January 17th, 2010 by Alice

From Jenn Purnell

  • 1 ½ lbs butternut squash (or delicate)
  • 6 Tbsp canola oil
  • 2 Tbsp oat milk
  • 3 Tbsp cilantro
  • 1 tsp salt
  • 1 tsp sugar
  • ¾ tsp good dry English mustard (powder)
  • ¾ tsp cumin (ground)
  • 2 tsp lemon juice
  • 5 fenugreek seeds
  • ¼ tsp cumin seeds
  • ½ chopped green bell pepper

Directions:

Peel, core, and slice up the butternut squash into bite-size pieces. Mix 1 tablespoon canola oil, oat milk, cilantro, salt, sugar, mustard, ground cumin, lemon juice, and 3 tablespoons water.

Heat the oil at medium, add the whole spices, and add the squash less than a minute later. Stir and cook for 5 minutes. Whisk the oat milk mixture and mix into the squash. Add the chopped bell pepper. Cover and reduce heat. Stir every 10 minutes, cooking for 40 minutes.


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