Butternut Squash with Fennel & Cardamom

1 large butternut squash freshly baked or steamed
4 T unsalted butter
2 tsp fennel seeds crushed
1/2 tsp cardamom seeds crushed
1-2 tsp/ 2-3 hot green chilies, seeded and minced
2-3 T maple syrup
3 T cream or coconut milk
1 tsp salt
1/4 cup shredded coconut and chopped hazelnuts or pistachios toasted in a 300-degree oven until golden or on the stove
2 T lime juice
1. Cut open and peel the squash.  If it has been baked whole, scoop out the seeds and fibers.  Place the pulp in a bowl and puree with a potato masher or with a hand blender.
2.  Heat 3 T of the butter in a 12 inch nonstick frying pan over moderate
heat.  When it is hot and frothing, add the fennel seeds, cardamon seeds and green chilies.  Within seconds add the squash puree, maple syrup, cream, and salt.  Cook, stirring frequently, until thickened, about 5 min. 
3. Before serving; garnish with coconut and nuts, the remaining butter and sprinkle with lime juice.
A wonderful side dish or serve with brown rice and a green salad for a meal.  Also a favorite at winter potlucks.

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