Everything simmers before it boils, a pot, an idea, a temper. This simmering squash dish comes with a delicious, Indian sauce that I didn’t make. It’s okay to use ingredients that someone else made. I’m working on a recipe, but it’s still in the simmering stage.
INGREDIENTS:
Butternut Squash
1 can of garbanzo beans (drained, rinsed, and peeled)
1-2 Tablespoons of Olive Oil
Curry powder, salt, cumin, etc.
Korma Sauce (Maya Kaimel)
SIMMERING SAUCE:
1 can of Coconut milk (regular or reduced fat)
1 small today
INSTRUCTIONS:
Pre-heat oven to 400 degrees
Slice the squash in circles, score one side of each circle
Heat olive oil and spices in a pan, sear the scored side
Place on parchment paper sprayed with oil, seared side up
Bake until soft (30-40 minutes)
Rinse the garbanzo beans, peal off the outer casing
Simmer the beans in the Korma sauce (you may want to add a little water)
Place squash on a bed of lettuce or arugula (optional: tomatoes, avocado, etc.)
Pour over the simmer sauce garbanzo beans