Nutty Butternut Stir-Fry
1 C raw cashews (or other nut)
1 small onion (or leeks or shallots as available)
2 t ground cumin
2 t brown mustard seeds
1 t garam marsala
2 cloves garlic, minced
1 1/2 C orange juice
1 t brown sugar
1/2-1 t salt
butternut squash, peeled and cut into cubes
oil, for cooking
Heat oil in pan over high heat.
Stir-fry the nuts until they are golden and browning.
Remove from pan and set aside on a piece of paper to drain excess oil.
Add more oil to the pan if needed.
Stir-fry the spices and garlic until they are fragrant and the mustard seeds start to pop, probably 2-5 minutes.
Add the cubed squash and stir-fry until tender and browning.
Add onion and stir-fry another couple minutes.
Add juice, sugar, and half the nuts.
Let simmer and cook for about five minutes.
Serve over rice or noodles topped with remaining nuts.