bodhi Butternut Squash recipe
This week we educated you on herbal remedies for relieving inflammation. Here is a seasonal butternut squash recipe that includes two of the herbal remedies we recommended—turmeric and ginger! This easy and yummy dish pairs great with fish and chicken.
Preparation time: 40 minutes Serves 8
4 cups butternut squash
¼ cup golden raisins
1 cup onion, finely sliced
3 cloves of garlic, crushed
½ tbsp. cinnamon
1 tsp turmeric
1 tbsp root ginger, finely grated or ground ginger
7-8 tbsp extra virgin olive oil
Bunch fresh rosemary
Salt and freshly ground black pepper
Peel the squash and remove the seeds. Wash it and dice into cubes.
Heat up the olive oil in a large non-stick frying pan and add the onion. If you don’t have a very large frying pan, then you may want to use two to fit all the squash comfortably. Soften the onion for 5 minutes over a medium low flame.
Add the raisins, cinnamon, garlic, ginger, turmeric and rosemary and stir well.
Leave it to cook for a couple of minutes, then add the squash and a little salt and pepper.
Cook on a low-medium flame, partially covered for 15-20 minutes. Once the squash has softened, take the lid off, increase the heat and leave it to cook for another 5-8 minutes until the squash turns golden brown.
Serve warm or at room temperature.
Macros for entire recipe: 9.3g protein, 116.8g carbohydrates, 99.6g fat
Macros for one serving: 1.2g protein, 14.6g carbohydrates, 12.45g fat
We hope you love this recipe not only for it’s wonderful flavor, but also for it’s health benefits. Enjoy the fall-like flavor of butternut squash and the relieving qualities of turmeric and ginger!