Recipes 11.01.18

Seasons by the Sea: A South Indian ‘Miracle’

Butternut Squash Palya

Here is Corey DeRosa’s recipe for butternut squash palya. He suggests serving it “as a delicious side dish to any fall or winter meal.”


1 lb. butternut squash, peeled and cut into 1-inch cubes

1/2 red bell pepper, chopped

2 Tbsp. shredded coconut

1 tsp. mineral salt, or sea salt




2 Tbsp. sunflower or coconut oil

1 tsp. black mustard seeds

2 Tbsp. yellow split peas

10 curry leaves (optional)


Soak yellow split peas in water for one hour, then drain.

In a large heavy-bottomed pot, heat oil and mustard seeds on medium-low flame. When the seeds pop, add split peas and curry leaves and saute for a few minutes.

Add red pepper and saute for two minutes. Add squash cubes, salt, and coconut and mix well. Cover and cook for 10 minutes, stirring frequently. It shouldn’t be necessary to add water, but you can if you want to.