½ medium butternut squash
1 Tbsp olive oil
¼ tsp sea salt
2 Tbsp shredded coconut
½ tsp curry powder
¼ tsp chili powder
¼ tsp ginger powder, or fresh minced
splash of water
1 tsp agave nectar
sprouted green lentils for garnish
Seed one half of a medium butternut squash and remove the skin--either with a sturdy peeler or skin it with a knife. Then use a spiralizer or peeler to make noodles. Place the squash “noodles” in a mixing bowl, drizzle with olive oil, and add salt. Toss to coat and set aside.
In a small bowl combine shredded coconut, curry, chili, and ginger. Stir to mix. Add a splash of water and mash mixture with a spoon or fork.
Add coconut mixture and agave to the squash noodles. Toss with a fork to mix evenly.
Serve Curried Butternut Squash à la carte, or alongside a simple salad of romaine lettuce tossed with a sweet and sour dressing (olive oil, apple cider vinegar, lemon juice, and agave).
This is an easy raw food recipe--aside from peeling the squash--with big flavor. And the squash is surprisingly delicious [raw] tossed in a little olive oil and sea salt; the additional ingredients are an added bonus. This dish also satisfies cravings for salted crunchy foods, like tortilla or potato chips. And it’s nutritionally superior.
Click the button below to download the printable PDF.
© 2009-2015 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!