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Ingredients
US|METRIC
4 SERVINGS
- 2 butternut squashes (medium, about 2 pounds, peeled, halved, and seeded)
- 1 onion (large, cut into large chunks)
- 4 garlic cloves
- 3 cups water
- 1 Tbsp. vegetable oil
- 1 tsp. mustard seeds
- 1 tsp. fennel seeds
- 1/4 tsp. ground coriander
- 3 inches fresh ginger (piece, peeled and finely grated, about 2 tablespoons)
- 2 Tbsp. tomato paste
- 2 tsp. coarse salt
- 1/4 tsp. pepper flakes (crushed red-)
- 2 cups cooked brown rice (for serving)
- fresh cilantro (for serving)
- lime wedges (for serving)
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