Butternut Squash Goodness!

Total Time: 15 mins

Ingredients:

For main dish:

• 250 gms butternut squash/sweet pumpkin, peeled and diced
• 15-20 beans, uncut and trimmed
• 2 tbsp coconut milk
• Shredded coconut, to sprinkle on top
• Pepper and salt, to taste

For tempering:

• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp white lentils (Urad daal)
• Dried curry leaves
• 1 tbsp olive oil

Preparation:

• In 1.5 tbsp of olive oil, temper the mustard seeds, cumin seeds, white lentils and curry leaves
• Add the squash cubes in a ziplock, sprinkle some water and microwave for 8 mins. Ensure you do NOT seal ziplock completely.
• Meanwhile, add the beans to the tempered mixture, sprinkle some water and let the beans cook
• Once the vegetables are almost cooked, add the coconut milk, pepper and salt and let simmer for about 5 mins.
• To finish, add more curry leaves and sprinkle some shredded coconut on top.

Meal options:

• Have this along with 2-3 eggs on the side and make it nutritious and balanced lunch or dinner.
• Or Devour this bowl of goodness during the post-workout period along with a chunk of lean protein.

Nutrition:

• Total calories ~ 360
• Protein ~ 5 g
• Fat ~ 20 g
• Carbs ~ 40 g
• Butternut squashes (like other summer winter squashes) is a vitamin A monster and a great source of potassium, fiber and vitamin C. They’re also known for blood sugar regulation, anti-inflammatory properties and anti-oxidant properties.

Recipe: Ranjani Shanker