Butternut Squash Tikka Masala

Directions

1. 1
   Add the hazelnuts, lemongrass, turmeric, star anise, peppercorns, chili flakes, mustard seeds, cinnamon stick, black cumin, and cloves to a blender. Crush them.
2. 2
   Cut the squash in half, remove the seeds, peel it and cube it.
3. 3
   Add 1 tablespoon of oil and the butter to a pan over low heat. Cook until the butter melts.
4. 4
   Add the onion and stir it in. Stir in the spicy mixture and the remaining tablespoon of olive oil.
5. 5
   Add the cubed squash and coconut milk, stir in and turn the heat to medium-high. Cook and stir for 4-6 minutes.
6. 6
   Stir in the parsley and remove from heat.
7. 7
   Serve with cooked rice.