Rutabaga Squash Porridge

My savory porridge saga continues. Too late in life I have learned the joys of cooking with rutabaga. It’s a root vegetable that is quite bitter raw, but when cooked into this stew, the pungency melts away and yields a subtle sweetness. This dish is hearty with squash, oats, and mung beans as the base. I use a Persian spice blend called Advieh (also used in the Festive Amaranth Kitchari, recipe here) that is cinnamon- and rose-forward, offering more sweetness amongst the savory flavors. I have this recipe for any meal of the day. This recipe serves 2.

Ingredients

2 Tbsp. ghee or olive oil
1 pinch cumin seeds
1 pinch coriander seeds
1 pinch fennel seeds
1 pinch cardamom seeds (if you have the pods, crush the pods to release the seeds inside)
1 thumb ginger, minced
2 cups butternut squash, cubed
½ tsp. Advieh seasoning
¼ tsp. coriander powder
¼ tsp. cumin powder
½ tsp. cinnamon
½ tsp. turmeric powder
¼ tsp. salt (to taste)
1 pinch pepper
½ cup steel cut oats
¼ cup split mung beans
4 cups water