Meatless Monday: Buttercup Squash Lassi

It sounds strange, I know. But so does mustard on pancakes and, well……ok, fine. But this isn’t half as strange–promise.

Actually, I found the odd addition of buttercup squash to be the perfect remedy for the lack of lassi-ness that comes from using non-dairy or fat-free yogurt. It’s just the right amount of creamy with not too much flavor, making it friendly to the traditional salted lassi that my cousins and I used to get in the streets of Punjab.

Topped with a sprinkling of jeera

But this one wears many masks and can just as easily be made sweet like the much-loved mango lassi. Just swap the cumin with some some sugar and maybe even some cocoa powder for added Halloween flair.

Swirled with some cocoa and splenda

Either way, make sure to cook and puree the squash first. Cut it open, scoop out the seeds, cover and nuke for 5-7 minutes or bake at 400* for 40 minutes. For the nukers, don’t be scared if you see some of these little white dots.

Starch, not mold

General consensus seems to be that they are starch and/or protein deposits that have been pushed out during the rapid heating. Kinda makes you think twice about nuking things, hunh?

Sweet (or Not) Buttercup Lassi
serves 1-3

• 1/2 buttercup squash, cooked and pureed
• 1-2 6oz. containers of non-dairy yogurt (or make your own)
• A few squirts of fresh lemon juice (this is especially important with the non-dairy yogurt which I find isn’t even close to sour enough to make a real lassi)
• For savory: roasted jeera (cumin seeds)
• For sweet: sugar (substitute) and/or cocoa powder (optional)

→Pick a version. Blend it all together. Pour in a glass. Enjoy.

Speaking of glasses, check out this cool Tervis tumbler the Foodbuzz Tastemakers sent me! Snazzy, no?