Butternut Squash Season has Arrived!
- 1 medium butternut squash cubed
- 1 cup kale
- 1/2 cup onion diced
- 1/2 cup fresh green apple
- 2 tablespoons Basil (used lemon basil from farmer’s market)
- 1 cup coconut milk
- 2 tablespoons Thai red curry sauce. Your own brand is best as it depends on how much heat you like – can be less, can be more. Standard supermarkets will have a blend if you have never tried it before. Otherwise, you might try a field trip to a local Asian Market.
Soak the quinoa for 1-2 hours to remove the saponins which can upset the stomach and afterwards rinse clean in a fine sieve. After rinsing, combine 1 cup quinoa and 2 cups of water. Bring to a boil and turn heat to low. Let simmer for 15-20 minutes with closed lid and turn heat off and hold until meal time. Steam cubed squash for 20 minutes or until medium soft. While steaming, saute in 4 quart pan with small amount of olive oil: ginger, onion and garlic until clear. Add the steamed squash, coconut milk and curry sauce. Simmer for few minutes. Right before eating, add the kale, apples and nuts. The steam will cook them enough and keep the good fats and phytonutrients intact. Serve with quinoa, a wonder-food… packed with good plant isoflavones. Quinoa has a nutty flavor which is not surprising considering it is a seed.Posted by Siri Chand | 1 comments