Butternut Squash Thoran by Ashley of

Butternut Squash Thoran

  • Author: Ashley Thomas


  • 2 pounds peeled butternut squash
  • 1 onion
  • 2 Serrano peppers
  • 3 tablespoon coconut oil, divided
  • 1 teaspoon mustard seeds
  • 15 curry leaves
  • ½ cup finely shredded unsweetened coconut (can find
  • 1 teaspoon salt, adjust to taste
  • ¼ teaspoon turmeric


  1. Add the butternut squash to a pot and cover with water. Bring this to a boil and once it boils, reduce the heat to medium and cook for 5 minutes or until the squash is fork tender.
  2. Meanwhile blend the onion and the Serrano peppers in a food processor.
  3. Melt 2 tablespoons of coconut oil in a dutch oven or heavy pot over medium heat.
  4. Add the mustard seeds and once they begin to pop, add the curry leaves and the onion/serrano mixture.
  5. Saute for 5 minutes then add the shredded coconut, salt and turmeric. Mix well, then add the butternut squash and the remaining 1 tablespoon of coconut oil.
  6. After a minute, turn off the heat and serve.