Curried Coconut Acorn Squash with Mustard

Turmeric, also used as a dye for clothing in India, gives “ballpark”mustard its bright yellow colour.

Prep time: 30 minutes Serves: 6 (1/2 cup / 125 ml/serving)

Ingredients

  • 6 cups / 1.5 L peeled and seeded acorn squash, cut into 1 1/2 inch (3.5 cm) cubes
  • 1 medium red onion, chopped
  • 2 tbsp / 25 ml canola oil
  • 2 tbsp / 25 ml yellow or brown mustard seed
  • 1/2 cup / 125 ml white vinegar
  • 2 tsp / 10 ml garlic, minced
  • 1 tsp / 5 ml cumin
  • 1 tsp / 5 ml coriander
  • 2 tsp / 10 ml turmeric
  • 1 tsp / 5 ml salt
  • 2 tbsp / 25 ml packed brown sugar
  • 3/4 cup / 175 ml water
  • 1 tbsp / 15 ml unsweetened desiccated coconut
  • to taste salt

Instructions

  1. Heat pot over moderately low heat until hot. Cook onion in oil until just softened.
  2. Add mustard seed. Cook over moderate heat and stir until seed starts to pop.
  3. Add vinegar and stir. Add garlic, cumin, coriander, turmeric, salt and sugar. Cook and stir for 30 seconds.
  4. Add squash, stir. Add water. Boil mixture over moderately high heat, stirring frequently. Cook until squash is just tender and liquid has evaporated, about 5 minutes. Sprinkle with coconut and salt.

Per serving (206.81 g): 145.77 Calories, 2.11 g protein, 23.30 g carbohydrate, 3.38 g fi bre, 5.03 g sugar, 5.63 g fat, 0.87 g saturated fat, 0.02 g trans fat, 0 mg cholesterol, 329.36 mg sodium

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