Gluten-Free Coconut Curry Acorn Squash
INGREDIENTS
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2 pounds (1 large) acorn squash, scrubbed well and
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rinsed (organic if possible)
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4-6 cups water (to cook squash)
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2 tablespoons coconut oil or vegetable oil of
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choice, divided
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1 small diced onion or ½ teaspoon gluten-free asafetida*
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1 teaspoon minced fresh ginger
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1 teaspoon mustard seed
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½ teaspoon kalonji seeds,** optional
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1 teaspoon cumin seed or ½ teaspoon ground cumin powder
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½ teaspoon salt
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½ teaspoon black pepper
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½ teaspoon lemon or lime zest
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⅛ teaspoon ground cinnamon
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⅛ teaspoon ground cayenne pepper***, more to taste
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⅛ teaspoon cardamom
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1 cup coconut milk (not light)
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1 tablespoon cornstarch or arrowroot
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2-3 tablespoons cold water
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1 tablespoon turmeric
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Precooked vegetables of choice (½ cup per serving), optional
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