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Squash Coconut Moqueca

YIELD: 5 SERVINGS (8 OZ)

  • 1 tbsp minced ginger, fresh

  • 1 tbsp minced turmeric, fresh

  • ½ yellow onion, julienne

  • 1/4 cup coconut flake, unsweetened

  • 2 cups seasonal squash, roughly chopped (peel if using winter squash)

  • 1 cup sweet potato, steamed, skin removed

  • 2 quarts water

  • Himalayan salt, to taste

  • Lemon or lime juice, to taste

  • Garnish: toasted pepita seeds and unsweetened coconut flake


Method:

  1. Using an electric pressure cooker, sauté the onion, ginger, turmeric coconut flake with 1 cup water until soft.

  2. Add the roughly chopped squash, sweet potato and remaining water.

  3. Pressure cook on manual setting for 8 minutes

  4. Release the steam and allow to cool.

  5. Blend all the ingredients until smooth and season with salt and lemon or lime juice to taste.

  6. Garnish with toasted pepita seeds and unsweetened coconut flake.

  7. Serve warm.


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