Spiced Butternut Squash
2 tablespoons canola oil
1 1/2 tablespoons
fennel seeds 1 1/2 tablespoons
cumin seeds 2 tablespoons minced garlic
1 large butternut squash, peeled and diced
1 quart canned tomatoes
1 1/2 tablespoons grated ginger
1 tablespoon
salt 2 tablespoons
lemon juice generous amount of
black pepper veggie stock to almost cover
cilantro for garnish
Heat oil in a deep pot. Add seeds and let sizzle a few seconds. (If the seeds don't sizzle, it means the oil is not hot enough. If they burn quickly, there's not enough oil.)
Add garlic, and fry until golden. Add squash and sauté for a few minutes, stirring often to avoid burning. Add tomatoes, ginger, and salt. Fry, stirring, for a few minutes.
Add lemon juice, pepper, and stock to about an inch below the top of the squash. Bring to a simmer and cover. Turn heat to low, and cook until squash is done.
Garnish with cilantro.
Optionals: 1 quart carrots (sliced), 1 quart choi, 2 quarts kale (add with squash).
