Cook Time:45 minsAdditional Time:3 hrs 15 minsTotal Time:4 hrsServings:14Yield:3 1/2 cupsJump to Nutrition Facts
Cook Time:45 minsAdditional Time:3 hrs 15 minsTotal Time:4 hrsServings:14Yield:3 1/2 cups
Cook Time:45 mins
Cook Time:
45 mins
Additional Time:3 hrs 15 mins
Additional Time:
3 hrs 15 mins
Total Time:4 hrs
Total Time:
4 hrs
Servings:14
Servings:
14
Yield:3 1/2 cups
Yield:
3 1/2 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 2-pound butternut squash1teaspoonextra-virgin olive oil1teaspooncurry powder1teaspoonground cumin1 ¼cups“lite” coconut milk1tablespoonfinely chopped fresh ginger1cuppepitas, toasted, plus more for garnishZest of 1 lime¼cuplime juice1 ½teaspoonssalt3tablespoonschopped fresh cilantro
Cook Mode(Keep screen awake)
Ingredients
1 2-pound butternut squash
1teaspoonextra-virgin olive oil
1teaspooncurry powder
1teaspoonground cumin
1 ¼cups“lite” coconut milk
1tablespoonfinely chopped fresh ginger
1cuppepitas, toasted, plus more for garnish
Zest of 1 lime
¼cuplime juice
1 ½teaspoonssalt
3tablespoonschopped fresh cilantro
DirectionsPreheat oven to 375 degrees F.Cut squash in half and remove seeds. Brush with oil and place cut-side down in a baking pan. Roast until tender, about 45 minutes. Let stand until cool enough to handle, then scoop the squash out of the skin.Meanwhile, place curry powder and cumin in a small saucepan over medium-low heat; stir until fragrant, 2 to 4 minutes. Add coconut milk and ginger; bring to a boil over high heat. Adjust heat to maintain a simmer and simmer, stirring frequently, until reduced to about 3/4 cup, 13 to 15 minutes.Process pepitas in a food processor until finely ground. Add the squash, the coconut milk mixture, lime zest, lime juice and salt; process, scraping down the sides once or twice, until smooth. Refrigerate until cold, about 2 hours. Serve sprinkled with cilantro and pepitas, if desired.TipsMake Ahead Tip: Cover and refrigerate for up to 3 days; thin with coconut milk or water as needed.Originally appeared: EatingWell Magazine, November/December 2014
Directions
Preheat oven to 375 degrees F.Cut squash in half and remove seeds. Brush with oil and place cut-side down in a baking pan. Roast until tender, about 45 minutes. Let stand until cool enough to handle, then scoop the squash out of the skin.Meanwhile, place curry powder and cumin in a small saucepan over medium-low heat; stir until fragrant, 2 to 4 minutes. Add coconut milk and ginger; bring to a boil over high heat. Adjust heat to maintain a simmer and simmer, stirring frequently, until reduced to about 3/4 cup, 13 to 15 minutes.Process pepitas in a food processor until finely ground. Add the squash, the coconut milk mixture, lime zest, lime juice and salt; process, scraping down the sides once or twice, until smooth. Refrigerate until cold, about 2 hours. Serve sprinkled with cilantro and pepitas, if desired.TipsMake Ahead Tip: Cover and refrigerate for up to 3 days; thin with coconut milk or water as needed.
Preheat oven to 375 degrees F.
Cut squash in half and remove seeds. Brush with oil and place cut-side down in a baking pan. Roast until tender, about 45 minutes. Let stand until cool enough to handle, then scoop the squash out of the skin.
Meanwhile, place curry powder and cumin in a small saucepan over medium-low heat; stir until fragrant, 2 to 4 minutes. Add coconut milk and ginger; bring to a boil over high heat. Adjust heat to maintain a simmer and simmer, stirring frequently, until reduced to about 3/4 cup, 13 to 15 minutes.
Process pepitas in a food processor until finely ground. Add the squash, the coconut milk mixture, lime zest, lime juice and salt; process, scraping down the sides once or twice, until smooth. Refrigerate until cold, about 2 hours. Serve sprinkled with cilantro and pepitas, if desired.
Tips
Make Ahead Tip: Cover and refrigerate for up to 3 days; thin with coconut milk or water as needed.
Originally appeared: EatingWell Magazine, November/December 2014
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Nutrition Facts(per serving)58Calories3gFat8gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
