If you have browsed a bit through this website, you have probably noticed that a common style of cuisine is Indian food.  Taylor and I cannot get enough of the beautiful spices and flavors of India, and I am so proud to be able to create them in my humble kitchen.  We went out to eat Indian food for the first time in months, and I can confidently say that, besides the naan bread, I have been able to recreate the very same flavors in my kitchen while controlling the quality of ingredients.  Not only is it often cheaper to cook meals at home, but you are also certain of the most important part of each meal – the ingredients.  Even a dish that you think looks healthy in a restaurant could have hidden butter, oil, excess salt, sugar etc.  I love going out to eat occasionally, but I am so happy that I do not feel the need to go to a restaurant to enjoy the Indian cuisine we crave.  As an added bonus, most of the Indian dishes I’ve made are some of my quickest and easiest recipes!

The inspiration for this dish was a recipe that I found in the Penzeys Spice Catalog.  I only changed a few ingredients to make this recipe Paleo, but did make a major change in the cooking of the butternut squash.  I decided to roast the chunks of butternut squash instead of sauteing the pieces in the skillet.  Even though they took a little longer than 30 minutes to roast in the oven, you can multitask in the meantime!  After the other ingredients are prepped in the pan, the squash cook only for a few minutes longer so that the flavors can meld properly.

I have yet to take this advice personally, but in a pinch, buying already peeled and cubed butternut squash can be a huge time-saver!  Peeling and cubing a raw butternut squash can be a little challenging because they can literally be difficult to cut.  However, if you view it as a little arm workout, it will save you a few extra minutes at the gym!  Also, watch your fingers!  Make sure you have a firm grip on the squash because it can get slippery after you peel it.  

I served this delicious vegetarian side dish with my Paleo Chicken Tikka Masala and Cauliflower Rice.

Ingredients

• 1 large butternut squash, seeded and cubed
• 1-2 tbs coconut oil
• 1 large yellow onion, diced
• 1 tsp garlic powder (or granulated garlic)
• 1 tsp ginger powder
• 1/2 tsp crushed red pepper flakes
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp mustard seeds
• 1/2 tsp ground turmeric
• 3/4 cup full-fat unsweetened coconut milk
• 1.5-2 cups baby spinach, roughly chopped
• 1/4 cup sliced almonds, toasted
• dried cilantro, for garnish

Instructions

• 1. Preheat the oven to 400 degrees
• 2. Peel the squash, cut it in half, scrape out the seeds, then cut the flesh into cubes
• 3. Place the squash cubes on a nonstick aluminum foil lined roasting pan, and drizzle about 1 tablespoon of coconut oil over the squash
• 4. Season the squash with salt and pepper, toss them until well-coated, then roast for 30-35 minutes
• 5. Meanwhile, 1-2 tablespoons of coconut oil in a large nonstick skillet on medium/med-high heat
• 6. Add the chopped onions, and cook for 2-3 minutes
• 7. Reduce the heat to medium-low and add the garlic powder, ginger powder, red pepper flakes, coriander, mustard seeds, turmeric, and stir frequently for about 10 minutes or until onions are soft and translucent
• 8. Add the roasted squash and coconut milk, stirring gently to incorporate all the ingredients (5-10 minutes)
• 9. Place almonds in roasting pan and place in oven for 3-5 minutes (or until slightly toasted)
• 10. Add the chopped spinach, and stir until the spinach is slightly wilted, then remove from heat
• 11. Serve with almonds and dried cilantro sprinkled on top
• 12. Enjoy!