½ cup fresh grated coconut (or frozen grated coconut thawed) or shredded coconut
RecipeInstructions
In a large skillet or a wide bottomed pan or wok style pan, heat the coconut oil. When hot, add the mustard seeds (if adding) and the cumin seeds(if adding) and turn heat to low.
When the mustard seeds have all finished spluttering, add the garlic and the curry leaves. Stir for 30 secs and then add the acorn squash.
Add the salt, turmeric and the kashmiri chilli powder (if adding) and the asafoetida. Stir to mix all the spices with the acorn squash and cover and cook on medium heat for 5 mins. Open the lid and add the grated coconut (or shredded coconut) and stir to incorporate the coconut well into the mixture. Turn heat off.
Recipe by Cook2Nourish at https://cook2nourish.com/2018/11/indian-style-acorn-squash-paleo-aip-vegan.html