4 Aug 2021
Local time
8:36 AM
Caracas, Venezuela
500 gms butternut squash, de-seeded and cut into cubes
30 gms roasted peanuts
40 gms freshly grated coconut (the flavour will NOT be the same with decimated coconut)
1 tbsp white sesame seeds
2 dried cayenne or chile de arbol chiles, broken into pieces
1 - 2 tbsps oil
1 tsp black mustard seeds
1 tsp cumin seeds
1 tsp salt
1/2 tsp turmeric
2-3 tbsps freshly chopped coriander leaf

  • Put the squash in a pan and barely cover with water. Add a pinch of salt and bring to the boil. Lower the temperature to med-low, put a lid on the pan, and cook for about 10-15 minutes, until just soft. Set aside.
  • Process the peanuts in a blender/processor, pulsing quickly. You want peanut pieces, not peanut flour. Set aside.
  • In a frying pan (skillet) heat the oil and then add the coconut, sesame seeds and chiles. Cook gently until the coconut is browned .
  • Remove from the heat and place half the mixture in a grinder/processor. Grind to a powder and add to the rest of the coconut mixture. Remove from the skillet and set aside.
  • Now heat a little oil in the frying pan and add the mustard seeds. They should begin to "pop" in a minute or so. Add the cumin seeds and stir for 30 seconds. Now add the peanuts, salt and turmeric and cook through for about 2 minutes.
  • Put the coconut mixture and the peanut mixture into the pan with the squash and stir together. You may (or may not!) need a little more water. Add the coriander leaf, stir a few times until all the ingredients are well mixed, and serve.

Peanut coconut Squash 1.jpg
Peanut coconut Squash 2.jpg
Peanut coconut Squash 3.jpg
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