Curried Butternut Squash Dip

Ingredients

1 2-pound butternut squash

1 tsp extra-virgin olive oil

1 tsp curry powder

1 tsp cumin pdr

1 ¼ cups “lite” coconut milk

1 tbsp finely chopped fresh ginger

1 cup pumpkin seeds toasted, plus more for garnish

Zest of 1 lime

¼ cup lime juice

1 ½ tsp salt

3 tbsp chopped fresh coriander leaves

 Preparations

Preheat oven to 375 degrees F.

Cut squash in half and remove seeds. Brush with oil and place cut-side down in a baking pan. Roast until tender, about 45 minutes. Let stand until cool enough to handle, then scoop the squash out of the skin.

Meanwhile, place curry powder and cumin in a small saucepan over medium-low heat; stir until fragrant, 2 to 4 minutes. Add coconut milk and ginger; bring to a boil over high heat. Adjust heat to maintain a simmer and simmer, stirring frequently, until reduced to about 3/4 cup, 13 to 15 minutes.

Process pumpkin seeds in a food processor until finely ground. Add the squash, the coconut milk mixture, lime zest, lime juice and salt; process, scraping down the sides once or twice, until smooth. Refrigerate until cold, about 2 hours. Serve sprinkled with cilantro and pumpkin seeds, if desired.

Tips

Make Ahead Tip: Cover and refrigerate for up to 3 days; thin with coconut milk or water as needed.

 

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Mango Panna Cotta

  

 Ingredients:

1 packet gelatin

3 tbsp cold water

1 ½ cups coconut milk full fat

½ cup heavy cream

¼ cup granulated sugar

1 ½ tsp vanilla extract

2 to 3 large, ripe mangoes

2 tbsp granulated sugar

½ lemon, juiced

 

Preparations Sprinkle the gelatin over a bowl of cold water and set aside 5 minutes. Pour the coconut milk and cream into a saucepan. Stir in the sugar and set over medium-low heat. Bring the mixture to a slow simmer - it should begin to steam and barely bubble around the edges. Turn off the heat and stir in the vanilla. Add the bloomed gelatin to the warm milk mixture and whisk to dissolve. Pour the milk mixture into a spouted measuring cup or container. Pour into 4 small dishes or glass jars. Carefully move the dishes into the refrigerator to set for at least 4 hours. Meanwhile, make the mango coulis. Place a heaping 1 ½ cups diced mango (from about 2 mangoes) into a saucepan along with 2 tablespoons sugar and the juice of ½ a lemon. Place over low heat. Stir gently until the juices begin to warm and the fruit becomes very soft, about 5 minutes. Add a tablespoon or two of water if the juices dry up before the mango is soft. Blend the mango with an immersion blender or small food processor until smooth. Once the tops of the panna cotta has set and solidified, spoon the mango coulis on top. Give the dishes a little wiggle to help the mango settle smooth. Cut up the remaining fresh mango and top before serving.

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs