Serves: 6
Total Calories: 214

6 tablespoons extra virgin olive oil
6 cloves garlic thinly sliced
2 tablespoons grated ginger
1 1/2 teaspoons red pepper flakes
1 teaspoon brown mustard seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
5 1/2 pounds butternut squash cut into 1 inch cubes (about 12 cups)
1 teaspoon sea salt

1. Place the oil, garlic, ginger, chili pepper, mustard seeds, cumin seeds, and fennel seeds in a 6-quart stockpot over medium heat. Cover and fry for 3 to 5 minutes, or until you hear the mustard seeds pop. Turn off the heat.

2. Add the squash and salt to the pot. Simmer covered over medium-low heat, stirring occasionally for 20 minutes, or until squash is very soft. Adjust the seasonings, if desired.

3. Serve immediately.

For a Change . . .
• Try ghee or coconut oil instead of extra virgin olive oil.
• Replace the butternut squash with a combination of potatoes, carrots, sweet potatoes, yams, green beans, and onions.

Nutritional Facts:

Serves: 6
Total Calories: 214
Calories from Fat: 120

More Recipes from the Going Wild in the Kitchen Cookbook:
Go Wild with Side Dishes Mix and Match
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Moroccan-Style Carrots and Yams
Orange-Scented Yams with Chestnuts
Wild Mushroom Stew with Tomatoes and Capers
Hunting for Mushrooms in the Wild
Green Beans in Garlic Sauce with Cashews
Bok Choy and Mushroom Stir-Fry
Butternut Squash Puree with Sun-Dried Tomatoes and Sage
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Lemon-Roasted Beets, Brussles Sprouts, and Yams
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Sea Palm with Red Peppers and Lime
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Spicy Jamaican Beans
Refried Beans with Tomatillos
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Pasta with Fresh Garlic and Basil