Butternut Squash Goodness!

Total Time: 15 mins


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


  • 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.


  • 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

No tags.
  • Trackbacks
  • Comments
  • MG
    June 2, 2011

    Yummylicious! Seems very interesting. I have a cute little organic butternut quash (from last month’s trip to farmer’s market) begging to be used. Shall try it out this weekend.

  • ranju
    June 2, 2011

    @MG – Great, try it out and let us know how it worked out!

  • Lavanya
    February 12, 2012

    Made this today with organic parankikkai and freshly extracted coconut milk and man it tasted out of the world!!!! Pratik pronounced it super yummy!

  • No trackbacks yet.

Leave a Reply