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Weight Gain Curried Butternut Squash and Sweet Potato Recipe

Butternut squash is same as Indian Pumpkin (Kaddu)

Ingredients

1. Medium size Butternut: 1

2. Large Sweet potato: 1
3. Canola oil: 1 Tablespoon
4. Whole Fenugreek Seeds: ½ teaspoon

5. Finely chopped ginger: 1 Inch
6. Sea Salt: to taste
7. Cayenne powder: to taste
8. Sugar: 1½ teaspoon

9. Cinnamon powder: ¼ teaspoon
10. Lime or Lemon juice: 1 teaspoon
11. Low fat or skim milk: 1 Cup

12. Fat free instant dry milk: 2 Tablespoons

Method

1. Cut Butternut squash in half lengthwise. Scoop out seeds.

2. Cut Sweet Potatoes in half lengthwise.

3. Pre heat oven to 375 ºF. Place squash and potatoes on a cookie sheet with cut side up. Bake for 60 minutes. They should be tender but not too soft. Shut off oven. Remove the cookie sheet. Let it rest for 15 minutes or cool enough to handle.

3. Peel butternut squash and cut into ¾" cubes. Put aside.

4. Peel Sweet potato and cut into ¾" cubes. Put aside.
4. In a heavy bottom pan, heat oil. Add Fenugreek seeds. Roast Fenugreek seeds as they start to turn brown and emit nutty flavor.
5. Add Ginger, Butternut and Sweet potatoes. Sautee for five minutes.
6. Add salt, pepper, cinnamon, sugar and lime juice. Stir.

7. Combine dry milk to skim milk. Add milk to the sauté.
8. Cook Covered for 20 minutes on medium heat.