INDIAN BUTTERNUT SQUASH

COOKBOOK

Ingredients

• fennel
• corriando
• fenugreek
• cinnamon
• cumin
• cloves
• black pepper
• chili(not roasted)
• tummerik
• cardamom
• sugar
• tomatoes
• butternut squash
• peas
• rice
• butter
• coconut oil
• salt

DIRECTIONS
1) chop fennel
2) chop corriando seeds
3) chop fenugreek
4) cinnamon, cumin, cloves, black pepper, chili (not roasted), 
5) tummerik
6)cardamom
7) dump in dry hot skillet, dry roast
*set to high
*you can smell when finished
8) peel butternut squash
9) cube butternut squash
10) chop tomatoes
11) mix spices w/ tomatoes
12) mix sugar also
13) fry squash and add salt
14) add peas when squash is nearly done
15) add masala
16) get rice going
17) when squash is tender it's finished
18) serve w/rice and naan