Butternut Squash with Beans (Ellissary)

Overview
This is yet another typical Kerala dish served for all feasts. Roasted coconut gives this dish its aroma and texture. Usually made with the Indian pumpkin and red beans but butternut squash is very good substitute.
I made this dish along with Green beans thoran, Avial, Kalan and Sambar for Good Friday. These are the typical dishes my mother use to make for us when we were kids.

Ingredients
Butternut squash - 2 pound ( cut into chunks)
Small red beans - 1/2 cup
Fresh grated coconut - 1 cup
Garlic - 4 cloves
Cumin - 1 teaspoon
Turmeric - 1/2 teaspoon
Red chilly powder - 1/2 teaspoon
Salt to taste
oil - 3 tables spoons

For garnish
Fresh grated coconut - 1/4 cup
Curry leaves - 1 sprig
Cumin seeds - 1/2 teaspoons
Mustard seeds - 1 teaspoon
Whole red chillies cut into pieces -  3 - 4

 Steps
1. Soak the beans in water for about 3 - 4 hours or overnight and cook till done
2. Cook the chopped butternut squash with 1/2 teaspoon turmeric salt and red chilly powder till done. Should be able to mash it but do not mash all
3. Mix the cooked beans and squash together
5. Grind the coconut with  garlic, 1 teaspoon cumin and a pinch of turmeric.
6. Mix the grated coconut with the squash and bring it to a boil. Turn off the heat.
7. Heat oil  in a separate pan. When hot add the mustard seeds. After the mustard seeds splutters add the curry leaves, red chillies and cumin to it. The add the Fresh grated coconut to this and stir till the coconut is golden brown. Add this to the cooked dish and serve hot with rice.