[ezcol_1third][/ezcol_1third]Simply yummy! In this recipe we combine the creaminess of butternut squash with the firmness of calabaza (West Indian Squash) to create a sweet and versatile side dish. This dish is naturally gluten-free and vegan. Try pairing it with our Turkey Dirty Rice or with our Cumin Chicken dish from Peckings: A Taste of the Caribbean. [ezcol_2third_end][/ezcol_2third_end]
Prep time: 15 minutes | Cook time: 25 minutes | Yield: Serves 5 | Serving Size: 3/4 Cup (5 ounces)
1 Lb Butternut Squash, cubed
1 Lb Calabaza, cubed
2 Cups Water
1 Cup Yellow Onions, chopped
1/4 Cup Cilantro, chopped
1 Tbsp Garlic, minced
1 Tbsp Coconut Oil
1 Tsp Brown Sugar (optional)
1/2 Tsp Curry Powder
1/4 Tsp Red Pepper Flakes
2 Sprigs of Thyme
Salt & Black Pepper to taste
1. In a non-stick skillet heat coconut oil over medium-high heat. Add onions and garlic; cook for about 5 minutes; stir frequently.
2. Add calabaza, butternut squash, brown sugar, curry powder, red pepper flakes, thyme and water; stir once and cover skillet.
3. Let simmer for about 15 – 20 minutes; occasionally stir and use back of spoon to mash butternut squash and calabaza. The goal is to eventually mash all the cubes of squash.
4. Remove skillet from heat and while squash is still hot, stir in cilantro; add salt and black pepper to taste.
5. Serve warm
Nutrition per serving with yogurt: 120 Cals; 23g Carb; 3g Fat; 2g Protein