Go Back

Butternut Squash Thoran

Butternut Squash Thoran by Ashley of MyHeartBeets.com

Butternut Squash Thoran

4.5 from 4 reviews
Pin Recipe Print Recipe


  • 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


  • 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.
  • Meanwhile blend the onion and the Serrano peppers in a food processor.
  • Melt 2 tablespoons of coconut oil in a dutch oven or heavy pot over medium heat.
  • Add the mustard seeds and once they begin to pop, add the curry leaves and the onion/serrano mixture.
  • 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.
  • After a minute, turn off the heat and serve.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!