Curried Butternut Squash

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Curried Butternut Squash

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A delicious and simple way to get veggies into a weeknight meal. Especially great for fall and even holiday meals. Butternut squash offers loads of potassium and vitamin A, making this dish heart healthy too.



1. Place a large pot of water on the stovetop to boil. Season the water with salt.
2. Peel butternut squash and half down the length of the squash. Scoop out the seeds and pulp and dice one half into 1/2" cubes.
3. Once the water has reached a rolling boil, add the butternut squash. Boil for 5 minutes and remove from water and drain. Set aside.
4. While squash is boiling, dice 1/2 large onion.
5. In a large skillet over medium heat, add the vegetable oil. Once the oil is heated through, add the cumin seed, turmeric powder and urad dal.
6. When the seeds begin to pop, add the onions and saute through until translucent.
7. Add the butternut squash, and saute for 5 minutes covered. Season with salt and pepper. Remove the lid and saute for another 10-15 minutes until the squash has browned on the sides.
8. Add the red bell pepper and cilantro in the final 1-2 minutes to warm throughout.
9. Enjoy with naan, roti or a side of basmati rice.

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Nutrition Facts
8 Servings Per Recipe
Serving Size 1 Cup
Amount Per Serving
Calories 62
% Daily Value *
Total Fat 1g 1%
Saturated Fat 1g 5%
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Trans Fat 0g
Cholesterol 0g 0%
Sodium 297mg 13%
Total Carbohydrate 13g 5%
Dietary Fiber 3g 11%
Total Sugars 3g
Includes 0g Added Sugars 0%
Protein 1g 2%

Potassium 408mg 9%
Vitamin A 224%
Vitamin C 37%
Calcium 6%
Iron 7%
Vitamin E 10%
Vitamin K 4%
Thiamin 7%
Riboflavin B2 2%
Niacin 6%
Vitamin B6 9%
Panthotenic Acid 5%
Magnesium 9%
Zinc 1%
Selenium 1%
Copper 4%
Manganese 12%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.