Butternut squash, cashew, lemon, ginger and coriander recipe

Recipe by Garlone Bardel author of the Yoga CookBook

Ideal for fall-winter, this comforting recipe, thanks to the sweetness of the squash, provides a nice amount of energy for all tissues.

Indeed, like pumpkin, pattypan squash or zucchini, squash has nutritional properties, but also diuretic and… sedative. Suitable for all doshas, ​​it should be noted that it reduces pitta (fire) but increases kapha (water) and vata (air). It is excellent in cases of fatigue, sleep disorders, constipation… Squash, vyana-type foods, the energy that coordinates, distributes and regulates the other pranas throughout the body, are fortifying and stimulating. For a full meal at noon, accompany it with a small bowl of rice or a nice slice of spelt bread. And for the evening, the solo plate is very good for a light and easily digested meal.

For 4 people

In the kitchen: 15 min

• ½ to 1 butternut squash (depending on size)
• 6 tbsp cashew nuts
• 3 tbsp maple syrup
• 6 tbsp olive oil
• the juice of 1 lemon
• the zest of 1 lemon
• 1 tsp grated fresh ginger
• 2 tbsp chopped coriander
• 2 tbsp chopped parsley
• crushed pepper (an idea: mix different types of pepper in the mill tank and the flavors will be even more varied and refined)

The preparation

Cut the squash into large slices, neither too thin nor too thick. Cook it in the steamer basket of a steamer for about 10 minutes. Check with the tip of a knife that the flesh of the squash is just tender without falling apart. While it is cooking, very roughly crush the cashews, place them in a saucepan with the maple syrup and brown everything over medium heat until the cashews are coated with the syrup (barely 2 minutes). Prepare the dressing in a small bowl by adding the oil, lemon juice and finely grated ginger. Divide the hot cooked squash among the plates, sprinkle with the maple syrup-coated cashews, pour generously the lemon vinaigrette and sprinkle with chopped coriander and parsley. Using a microplane grater or a very fine grater, grate the lemon zest onto the plates. Add a pinch of crushed pepper and serve immediately.

You will find all of these wonderful recipes in the book Yoga CookBook by Garlone Gardel, Editions Ulmer.

Credit @Thomas Dhellemmes