Fresh curry leaves and freshly ground cumin are the essential flavorings; if curry leaves are unavailable, use cinnamon sticks and bay leaves in addition to the cumin.
Banana squash Stew
Butternut (l), Castillo (at the back), and Banana squash in front
1 Tbsp Coconut oil
1 large Onion, sliced thinly into halfmoons
about 3 lbs. Any Pumpkin/Winter Squash
1-2 green chiles (optional), cored and sliced
1 can Coconut Milk (14 oz. )
1 Tbsp Cumin Seeds, coarsely ground
3-4 sprigs Fresh Curry Leaves, crushed
Sea Salt to taste
1/2 tsp Turmeric
1/2 cup raw or roasted Cashews
Ready for cooking
cooked Onion slices
Peel and cut the squash into bite size pieces.
Heat the oil in a large pan and add the onions, curry leaves and chile; sprinkle a pinch of salt and cook stirring until softened and beginning to color.
Add the squash with turmeric, the rest of the salt, about a cup of water and the coconut milk.
Bring to a boil, reduce heat, and simmer for about 10 minutes; if the stew looks dry, add a little boiling water to thin to desired consistency.
Stir in the freshly ground cumin seeds and simmer covered until the veggies are soft, about 10 more minutes.
Serve hot over your favorite grains, with roti or other breads. Enjoy!!