Sauteed Butternut Squash

• 1 Butternut Squash
• 2 teaspoons Oil
• 1 teaspoon Urad Dal
• 1 teaspoon Mustard Seeds
• 18 teaspoons Turmeric
• 1/2 cups Onions, Chopped
• 1 Green Chili Or To Taste, Chopped
• 1 teaspoon Salt, Or To Taste
• 1/2 cups Water
• 2 Tablespoons Unsweetened Coconut Flakes
• 1 teaspoon Lemon Juice

1. You have to carefully peel the skin off the squash.
2. The skin is a bit hard and you will need to take care not to cut your finger.
3. To do this, cut the squash in half and use the peeler to remove the skin.
4. Remove the seeds and cut the flesh into small chunks.
5. Heat oil in a pan.
6. Add urad dal, mustard seeds, and turmeric.
7. Once the mustard seeds start to splatter, add onion and squash pieces.
8. Add chopped green chili and salt.
9. Add water and mix well.
10. Cover and cook for 5 minutes.
11. Now add the coconut flakes and stir well.
12. Cook until the chunks of squash are tender, stirring occasionally.
13. Just before turning off the heat, add lemon juice and mix.
14. Check for salt.
15. Serve hot with rice or roti.
16. Enjoy.

butternut, oil, mustard seeds, turmeric, onions, green chili, salt, water, lemon juice

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/sauteed-butternut-squash-2/ (may not work)