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Ингредиенты
- 1 medium butternut squash, peeled and cubed (about 4-5 cups cubed approximately) **
- 2 tablespoon oil
- 1/4 cup harissa or adjust amount to taste and spice tolerance level
- 3/4 inch fresh ginger, peeled and julienned – divided
- salt to taste
- 1/2 cup cream of coconut + 1/2 cup light coconut milk (of all light coconut milk, if you want a lighter version)
- 1/2 teaspoon sugar
- few tablespoons of fresh mint leaves, julienned
- Note: yellow pumpkin can be used to substitute butternut squash
View Full Recipe at ECurry
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 179g | |
| Calories 779 | |
| Calories from Fat 443 | 57% |
| Total Fat 51.35g | 64% |
| Saturated Fat 24.92g | 100% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 54mg | 2% |
| Potassium 158mg | 5% |
| Total Carbs 81.21g | 22% |
| Dietary Fiber 0.3g | 1% |
| Sugars 78.35g | 52% |
| Protein 1.77g | 3% |
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