Butternut Squash Curry Recipe
1 large butternut squash
3 cans chicken broth
2 tsp curry
2 tsp minced garlic
2 tsp minced onion
1 tsp cumin
1 tsp cinnamon
1 tsp nutmeg
1 tsp orange peel
1/2 tsp white pepper
Peel and remove the seeds from the butternut squash. Dice it into pieces about 1" cube. Put the broth into a large pot and stir in all other ingredients. Let this simmer for 1-2 hours, until the squash is tender. The longer you can let this simmer, the more flavors it will absorb.
When the cubes are tender, mash them up with a potato masher, or if you want, blend them in a food processor.
This dish has the consistency of mashed potatoes, but the flavor is much richer. If you're not fond of curry flavorings, you can always leave out the curry and cumin, and go for more of a "New Englandy" flavor with the nutmeg and cinnamon.
Butternut squash has 9g of carbs per half cup. This might sound like a lot - but remember that a half cup of mashed potatoes is over 17g!! While mashed potatoes have few nutrients, butternut squash is quite good for you. For example, a half cup of butternut squash has over 200% of your daily vitamin A! You also get a quarter of your Vitamin C from that serving.
Cinnamon is also well known for its health benefits. Many doctors recommend people have cinnamon each day.
If you are in induction, with 20g a day your daily amount, then this could be a special treat on one of the days, to serve as a side dish and dessert. Once you're past induction and are in the 40g to 50g range, you can easily have side dishes of 9g in value. The great nutrition and flavor you get from this side dish more than makes up for the few natural sugars that you get as part of this meal.
Be sure to get this while butternut squash is in season, during fall and winter months.
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