RECIPE FOR SQUASH STEW

If you like Indian food this makes a wonderful treat for chilly days.

SQUASH STEW


INGREDIANTS

2 teaspoons coconut or olive oil
1 butternut squash about 3lbs peeled and chopped
1 medium onion chopped
2 carrots chopped
2 stalks celery chopped
1 fennel bulb, white part only, chopped
1 tsp fresh jarred ginger or 1/3 inch sliced fresh
1/2 tsp cumin seed
1/2 tsp turmeric
1/2 tsp curry powder
2/3 cup light coconut milk
1/4 cup slivered almonds, toasted
1 tbls cilantro or parsley

DIRECTIONS

Warm a large saucepan over medium heat. Warm the oil, then add the squash, onions and carrots to the pan, and then saute for 3-4 minutes. Add the celery, fennel, and ginger to the pan, stir, and then cook for 5 minutes until the vegetables are softend.

Add the spices, stir and then cook for another minute

Add the coconut milk to the pan, reduce heat and simmer for 10 minutes. Remove the stew from heat and garnish with the almonds and cilantro or parsley. Serve immediately in large bowles. Makes 4 1 1/2 cup serving..

NUTRITION FACTS
Serving size 4

Calories...296
Total Fat...16g
Cholesterol... 0g
Sodium... 89mg
Total Carbs...  31g
Dietary Fiber... 9g
Protein... 16g