Savory butternut squash
I have been making an effort to eat local and eat what is in season. To help with this initiative, I only shop at the farmer’s market as much as I can. The only exceptions are curry leaves and mango. My kids sometimes complain that I always find some type of squash in the market, they are right, you will always find some kind of squash in the market. The butternut squash is typically available in fall. The market I go to, one farmer carries organic apples and different kinds of squashes. I love butternut squash since it holds its shape fairly well even after cooking. When I was ready to cook this squash, my friend Hrushikesh posted this recipe. This recipe reminded me of the subji that is served as a Prasad ( a blessing) at a a very famous temple. I visited it when I was in 7th grade. I fondly remember sitting on the floor and eating this subji with thick whole wheat rotis on a plate made with dried leaves. I did not know what Bio degradable or compostable meant, now I appreciate that plate even more. So I decided to try the recipe right away and the outcome was delicious. It can be easily tweaked to be eaten as a fasting food as well.