Steamed butternut squash with red chili sauce
Preparation and Cook Time: 23 minutes Serves 4
1 medium-sized butternut squash, cut into 1-inch cubes
1 onion, cut in half and sliced
3 cloves chopped garlic
1 tsp red chili powder
1/8 tsp ground cumin
1/8 tsp cinnamon
1 tbs + 1 cup chicken or vegetable broth
Salt and black pepper to taste
1 TBS chopped coriander
Slice onion and chop garlic and leave at approximately 5 minutes to enhance their health benefits.
In a steamer bring to the boil about 2 inches of water. Place the squash cubes into the steamer and cook until al denté for about 5-6 minutes.
Heat 1 tbs broth in a medium-size pan and sauté the onion in the broth for 3 minutes over medium heat, stirring frequently. Add garlic and spices and mix well. After about 1 minute, add rest of broth and begin to simmer gently.
When squash is ready add it to simmering sauce and cook together for another 3-4 minutes. Season with salt and pepper and sprinkle with chopped coriander leaves.