Butternut squashes with chestnut

vegan alkalin dish ☺

(4 people)

2 garlic cloves, 1 onion, oil or ghee, 2 butternut squashes, 2 boxes of pre-cooked chestnut, 1 tea spoon of black mustard seeds, 1 teaspoon of cumin seeds, sea salt black pepepr coriander leaves

Warm the oven in 160 °.

Cut butternuts in two lengthwise, remove the seeds and replace them by sliced thinly cloves of garlic and little ghee or oil.

Put butternut squashes on the plate of the oven and cover them with an aluminum foil.

Let them cook until they are a little bit soft.

Melt ghee / oil in a frying pan, add seeds of mustard and cumin and let them pop.

Add the chopped onion and let it brown before to add chestnuts.

Cook over a low heat, add sea salt and black pepper.

Put half a butternut on every plate, surround it with sweet chestnuts and decorate with fresh coriander leaves.

Serve with natural or grilled basmati rice.

You can also remove the skin of the cooked butternuts and cut them in pieces before serving them.