This simple to prepare dish will warm you up with its heady, aromatic spices. If you have a different variety of squash in the kitchen, feel free to substitute it for the butternut.
|2||butternut squash (medium-sized, peeled)|
|2 T||coconut oil (or canola or olive oil)|
|2 clv||garlic (minced)|
|ginger (fresh, 1 1/2 " piece, peeled and grated)|
|1 t||curry powder|
|lemongrass (1 stalk, outer layer discarded, cut into 1/2" pieces)|
|1||jalepeño (sliced, seeded)|
|1 c||coconut milk|
|2 T||lime juice (fresh, from 1 lime)|
|1⁄2 c||clilantro (fresh, chopped)|
Halve the squash and scoop out the seeds. Cut the flesh into 1/2" cubes (about 6 cups).
Using the side of a large knife on a cutting board, smash the minced garlic, grated ginger, and curry powder together to form a paste (or use a mortar and pestle).
In a large skillet, heat the oil over medium heat. Add the curry paste and lemongrass and cook, stirring constantly, until fragrant, about 2 minutes. Add the squash to the skillet and cook until the squash begins to soften, about 5 minutes. Add the jalepeño, coconut milk, and 1 cup of water, raise the heat to medium-high, and bring to a simmer. Cook, stirring occasionally, until the squash becomes fork-tender and the liquid turns creamy, about 10-15 minutes. Stir in the lime juice, and salt to taste.
Serve hot, topped with freshly chopped cilantro.