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Newsletters
The Defender
From Fall 2008 Issue

Vegetarian Recipes – Butternut Squash Stir Fry

Hard squash becomes readily available in the fall, and this recipe is a great way to take advantage of this bounty. Coriander chutney makes a great accompaniment to this dish.

2 lb butternut squash
3 tbsp chopped fresh cilantro
1 tbsp peanut oil
1/3 cup coconut milk
1 onion, sliced
1/2 cup water
2 cloves garlic, crushed
2 cups peas
1 tsp coriander seeds
2/3 cup toasted cashews
1 tsp cumin seeds 1/2 cup toasted coconut

Peel and cut the squash into small cubes. Heat oil and add squash, onion, and garlic cooking for 5 minutes. Stir in cilantro (reserve 1 tbsp for garnish), coriander seed, and cumin seed and sauté for one minute. Add the coconut milk, water, and peas and bring to a boil. Cover and reduce heat to simmer for 10-15 minutes or until squash is tender. Garnish with cashews, fresh cilantro, and coconut.

Coriander (Cilantro) Chutney

3/4 cup cilantro leaves, chopped
3 tbsp dry coconut, unsweetened
2 green chilies
2 – 3 tbsp lemon juice
1/2 tsp salt
1/4 tsp sugar
4 cloves garlic

Blend all ingredients until into a smooth paste. Refrigerate up to one week.

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Fall 2008 Issue

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