Sweet Potato and Butternut Squash with Parsley and Thyme (Ayurvedic)

Serving Size: 10

Soothing and easily digestible, this simple dish is nourishing as it is tasty.

Recipe by: An Le

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook20

Passive0

Total Time40

Recipe Serving Size10

Cooking Tools Required

Cutting board, Dutch Oven, Food storage containers, Kitchen towels, Measuring cups and spoons, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Vegetable Peeler

Ingredients

2 tablespoon extra virgin olive oil or ghee
2 leek white parts
½ teaspoon asafetida
2 sweet potato large peeled and cut into cubes
3 cup butternut squash cut into cubes
4 tablespoon Italian parsley chopped
2 tablespoon fresh thyme
3 tablespoon fresh lemon juice or lime juice
32 ounce vegetable stock
5 tablespoon canned full-fat coconut milk cream
2 teaspoon Kosher salt
½ teaspoon freshly ground black pepper

Instructions

Heat the oil in a sauce pan over medium heat. Add the leek and saute until leeks are soft.
Stir in the asafetida, then the sweet potato and squash. Saute, stirring frequently, until contents are evenly covered.
Add the parsley, thyme, lemon juice, stock
Bring liquid to a boil, then reduce the heat to low, cover, and simmer until the vegetables are tender for about 20 minutes.
Stir in coconut milk (or cream) and season with salt and pepper. Cook until thoroughly heated.

Reheating Instructions

Microwave or stove top heating

Nutrition