Hello, everyone. I am excited to tell you about a new thing that will be happening here at Savory Lotus. Some friends from my blogging community do a monthly blogging circle to highlight and create recipes from vegetables that are in season and good for our bodies. This month, I am jumping into the Healthy Eats circle. I hope that you enjoy it.
This month, we are focusing on butternut squash. The weather is getting cooler, our summer gardens are beginning to come to an end, and it’s time for a little more hearty food. It’s time to change gears from summer’s light fare and to start incorporating more of this hearty winter staple into my diet.
Butternut squash is a winter squash like pumpkin. It grows on a vine and has a sweet, nutty flavor to it. It is so versatile – roast, bake, boil or puree it. It’s a great source of vitamins A, C and E, magnesium and potassium. Did I mention it is also loaded with anti-oxidants? Winter squash is my favorite way to add healthy carbs to my diet. They are easily digested and keep me full for hours.
Today I am sharing with you one of my favorite ways to serve butternut squash as the weather gets cooler: Curried Butternut Squash and Greens. Using spices not only brings a little warmth and flavor to your food, but also takes advantage of these spices’ digestive and healing properties. Did you know that:
Turmeric is anti-inflammatory, antibacterial, and is good for the intestinal flora.
Cumin is a great for stimulating digestion, prevents formation of gas in the gastrointestinal tract, and is a good expectorant.
Coriander helps with absorption, also helps prevent and relieve gas, and is a mild detoxifier.
Ginger increases the secretions of the stomach to improve appetite and digestion, is warming, and is great for circulation.
Cinnamon adds sweetness, creates warmth, and is detoxifying.
I like to mix my own spices to get just the right flavor that I am looking for, but if that’s not your thing, you can use a pre-made curry powder for this recipe. I would use about 1 and 1/2 tablespoons for this recipe. A trick I learned to bring out the flavor of the spices is to temper them before cooking. This can be easily done by “dry” roasting the spices in a hot, DRY skillet for a couple of minutes. Not totally necessary but worth the effort.Print
- 1 medium butternut squash
- 2 TBS ghee, grass fed butter, or coconut oil (like this), melted
- 1 tsp turmeric (I use this ONE)
- 1 tsp cumin powder (like this)
- 1 tsp corinader powder
- 1/4 tsp garam masala (I use this brand)
- 1/4 tsp ginger powder (like this)
- 1/4 tsp cinnamon OR cardamom
- 1 tsp celtic sea salt (like this one)
- OPTIONAL: a titch of cayenne (if you want a little heat)
- 2 TBS faw honey (like this)
- 1 bunch of your favorite greens (kale, collards, chard, etc.)
- Plus 2 TBS ghee, grass fed butter, or coconut oil for cooking greens
- 2 TBS water
- Preheat oven to 400’F. Grease a large baking sheet.
- Combine spices and salt in a small bowl. Set aside.
- Peel squash, cut in half lengthwise, and scoop out the seeds. Chop into 1 inch cubes.
- Melt fat of choice in a large pot. Add spices and temper them for 2-3 minutes until flavors release. Do not let it smoke. Turn off heat. Add honey to fat/spice mixture and stir to combine.
- Pour chopped squash into pot and mix until thoroughly coated. Spread evenly onto prepared baking sheet. No need to wash pot because you will use again.
- Bake for 15 minutes at 400’F. Flip the squash and bake another 15-20 minutes until squash is soft and beginning to brown.
- Meanwhile, wash and chop your greens. Melt 2 TBS fat of choice in the same pot as above and saute on medium heat until desired doneness. Sprinkle with a titch of unrefined salt to release the water in the greens for better cooking and add 2 TBS of water. If they start to stick, add a a titch more water.
- When greens are done to your liking, pour cooked squash into skillet with greens and lightly toss to combine. Plate it up pretty and serve. ENJOY!
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