2-3lbbutternut squash, halved and seeded, peeled and diced into 1-inch cubes
1-2tablespoonsolive oil
2tablespoonscoconut oil
1teaspoonmustard seeds
1teaspooncumin seeds
3clovesgarlic, minced
1 2-inchpiece of fresh ginger, finely minced or grated
1tablespoongaram masala powder, you can add more if you want the flavor to be even more powerful
½teaspoonsea salt
¼cupcoconut milk, full-fat canned kind
⅓cupfinely shredded unsweetened coconut
fresh cilantro for serving, optional
Instructions
Preheat the oven 400º F.
Toss the squash with oil, salt and pepper and spread out in a single layer on a rimmed baking pan. Roast, tossing occasionally, until just tender and golden brown, about 30-40 minutes. While the squash is roasting, arrange the raw coconut in a single layer on another baking sheet. Once the squash comes out, place the coconut in, bake for about 3 to 5 minutes, toss around and then bake another 3 to 5 minutes. Watch it carefully, as it can burn quickly.
Once the squash and coconut are both ready and out of the oven, heat the coconut oil in a large saucepan over a medium heat, add in the mustard and cumin seeds, heat for a few minutes until the spices begin dancing around the pan, popping and jumping. Add in the garlic, ginger, garam masala powder and salt. Stir around for a minute or two, reduce the heat to low or off, add in the roasted squash cubes and coconut milk and mash by hand with a potato masher, until as smooth and creamy as you’d like it to be. Salt to taste, serve immediately topped with toasted shredded coconut and a little fresh cilantro, if you’d like.