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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.
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Ingredients
For 6 Serving(s)
butternut-squash-curry
- 2 butternut squash
- 2 T coconut oil
- 2 clv garlic
- ginger
- 1 t curry powder
- lemongrass
- 1 jalepeño
- 1 c coconut milk
- 2 T lime juice
- 1/2 c clilantro
Butternut Squash Curry Directions
- 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.