Ingredients:

2 lb butternut squash, peeled
3 tbsp peanut oil
1 onion, sliced
2 cloves garlic, crushed
1 tsp coriander seeds
1 tsp cumin seeds
2 tbsps chopped fresh cilantro
generous 1/3 cup coconut milk
1/2 cup water
2/3 cut salted cashew nuts
lime zest

Decided to try this one again now that I have a real wok and actual butternut squash. Wow, glad I did! This recipe is a knock-out. Too bad I didn’t have any cumin. The texture is just fantastic–crunch cashews and soft butternut squash, all over Jasmine rice.  The lime zest gives it an unexpected flavor. I think this one could easily become a favorite.

4 out of 4 spoons