A hearty warm and comforting fall dish inspired by David Tanis.
- 3 tablespoons coconut oil
- 2 ¼ cups butternut squash, peeled and diced into ½ inch cubes
- Celtic sea salt and fresh pepper
- 1 small green chili, jalapeno or Serrano
- 3 medium shallots, finely diced
- ½ teaspoon black mustard seeds
- ½ teaspoon cumin seeds
- 2 cloves garlic, minced
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- pinch of cayenne
- 1 pound mushrooms, a variety of cultivated and wild, trimmed and sliced
- 1 cup coconut milk
- 2 tablespoons fresh lime juice
- Cilantro for garnish
- Prepare all the vegetables and measure the spices into separate bowls before you begin.
- Cut two slits in the chili to open it but leave it whole. (this allows the flavor of the chili to release into the sauce without making it too spicy). Set aside.
- In a large sauté pan, heat 2 tablespoons of oil over medium-high heat.
- Add squash cubes in one layer, season with salt and pepper.
- Cook for 2 minutes, letting the cubes brown slightly,
- Flip and cook for 2 minutes more.
- Remove from pan and set aside.
- Add the final tablespoon of coconut oil to the same pan. Add shallots, sprinkle with salt and sauté stirring 1 minute. Add mustard seeds, cumin seeds and let sizzle for 30 seconds.
- Add garlic, coriander, cayenne, turmeric and the whole chili. Stir.
- Add mushrooms to the pan, season with salt and toss to coat with the spices. It will look like a lot of mushrooms but they will cook down.
- Continue to sauté, on medium high, stirring, until mushrooms begin to soften, about 5 minutes.
- Return squash cubes to the pan, stir in coconut milk and bring to a simmer.
- Lower heat to medium-low and simmer, covered for another 5 minutes until the mushrooms are tender. Stir occasionally.
- Taste and season with salt.
- Just before serving stir in lime juice.
- Garnish with cilantro.
Sweet potatoes or carrots can be used instead of butternut squash.
- Category: Vegan, Dairy Free, Gluten Free, Paleo
- Cuisine: Seasonal, Farm to Table