This is an easy raw food recipe--aside from peeling the squash--with big flavor. And the squash is surprisingly delicious [raw] tossed in a little olive oil and sea salt; the additional ingredients are an added bonus. This dish also satisfies cravings for salted crunchy foods, like tortilla or potato chips. And it’s nutritionally superior.
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½ medium butternut squash
1 Tbsp olive oil
¼ tsp sea salt
2 Tbsp shredded coconut
½ tsp curry powder
¼ tsp chili powder
¼ tsp ginger powder, or fresh minced
splash of water
1 tsp agave nectar
sprouted green lentils for garnish
Seed one half of a medium butternut squash and remove the skin--either with a sturdy peeler or skin it with a knife. Then use a spiralizer or peeler to make noodles. Place the squash “noodles” in a mixing bowl, drizzle with olive oil, and add salt. Toss to coat and set aside.
In a small bowl combine shredded coconut, curry, chili, and ginger. Stir to mix. Add a splash of water and mash mixture with a spoon or fork.
Add coconut mixture and agave to the squash noodles. Toss with a fork to mix evenly.
Serve Curried Butternut Squash à la carte, or alongside a simple salad of romaine lettuce tossed with a sweet and sour dressing (olive oil, apple cider vinegar, lemon juice, and agave).