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.