Recipe: Shredded Butternut Squash and Coconut
No mush here: Sautéeing the coarsely grated squash in coconut oil results in an almost al dente texture, and the seasonings—cumin, coriander, nigella, and cinnamon—elevate this simple side to exotic fare. This side dish can be served hot or at room temperature.
- 4 tbsp coconut oil
- 1 tsp cumin seeds
- 1 large red onion, chopped about 1½ cups
- 6 cups coarsely grated butternut squash
- 1½ cups grated unsweetened coconut
- 2 tsp ground coriander
- 1 tsp nigella seeds
- 1 cinnamon stick
- 3 bay leaves
- Sea salt
Heat oil in a large cast-iron skillet over medium-high heat. Add cumin seeds and toast until fragrant, 1 to 2 minutes. Add onion and cook, stirring frequently, until tender and lightly browned, about 8 minutes. Add squash and reduce heat to medium; cook for 5 minutes, stirring frequently to prevent squash from sticking. Stir in coconut, ¼ cup water, coriander, and nigella; if mixture is too dry, add up to another ¼ cup water, a tablespoon at a time. Add cinnamon stick and bay leaves, then reduce heat to a simmer and continue cooking, stirring occasionally, until squash is just tender, about 20 minutes. Season to taste with salt.