A fusion of flavours
The Mediterranean flavours in this recipe come from the olive oil, white wine, cumin and sweet paprika… these give a very beautiful taste!
The Indian spices are used for their Ayurvedic healing properties. Turmeric is an amazing natural anti-inflammatory and antioxidant. Ginger, like Turmeric is also known for anti-inflammatory properties, but is wonderful for fighting respiratory infections, flu and the common cold. Ginger also helps to balance the Kapha dosha. In Ayurveda, an unbalanced Kapha is the dosha associated to colds, and respiratory infections.
The last magical spice is hot chilli. Chilli is used to clear out the nasal passages and give fuel to fire in the digestive system. When the digestive system is working well, energy can be freed up to fight infections elsewhere in the body, like the common cold.
Let’s not forget the hero and main ingredient in this recipe. Butternut squash is ‘golden’ when it comes to carotenoid content. These are plant-based compounds that convert to Vitamin A in the body, an essential boost for the immune system.
I hope you enjoy this recipe. It can be served for lunch, or as a light dinner during these cooler months.
Om Gam Ganapataye Namaha!