Autumn Curried Butternut Squash with Parsnip & Hempseed “Rice”

            Curry Mixture

½ Butternut squash, peeled and chopped
Green peppers (any type – I used chilis)
Chipotle chili peppers
2 Green Onions (optional)
1 clove or scape Garlic (optional)
1 tsp cumin
2 Tbsp Olive oil
1½ tsp Celtic sea salt (or to taste)
Spices (as desired):
Curry powder (I used a combination of a traditional HOT curry, Rajma Masala, and Punjabi Chana Masala – all non-irradiated)*
H2O as needed

Place ingredients into Vitamix & begin processing at low speed, pressing in with tamper and gradually adding small amounts of water to aid viscosity in mixture.

Parsnip & Hempseed Herbed “Rice”

1 lb parsnips, peeled and roughly chopped
2 tbsp hemp seeds
¼ tsp Celtic sea salt
Pinch of cumin
Juice from ½ lime (lemon works well also)
1 Tbsp Udo’s Omega 3•6•9/DHA oil
Cilantro, chopped finely

  1. Pulse blend parsnips, hemp seeds, cunin, & salt in food processor until mixture reaches a consistency similar to that of rice.
  2. Transfer out into mixing bowl, along with Udo’s oil, chopped herbs, and lime (or lemon) juice.
  3. Mix together by hand until well combined.

 * Alternate variation for chili

To make Autumn-spiced chili (in lieu of curry), simply omit curry spices in top portion of recipe and use powdered chili blend instead. One may also wish to create a more chili-esque texture by folding in sunflower seed “meat” or almond “taco meat” by hand after processing. 


Leave a Reply

Your email address will not be published. Required fields are marked *