This is something that I was not to thrilled with when I heard that name. Butternut squash is not my fav but my husband LOVES it! So, because he loves it so much, and he wanted for dinner one night, I let him make. I was fully prepared to sneak a PB&J sandwich knowing I wasn't going to like this but Hot Damn it was freaking amazing! I went back for seconds and we have been making it ever since.
Author; Deliciously Ella
Server over rice
Heat oven to 400 degrees F.
Combine the below ingredients ensuring that all the squash pieces are well coated with the oil and spices.
Roast in the oven for 30-40 mins until golden and tender.
2 medium butternut squash, cut into bite-sized chunks
3 tsp medium curry powder (we use normal curry powder)
2 tsp ground turmeric
1 tsp cayenne pepper
1 tsp ground coriander
1 tsp ground cinnamon
Generous drizzle olive oil
sprinkle of salt
While the squash is cooking, fry for 5 to 10 mins or until soft:
1 Tbsp coconut oil
1 red onion minced
3 garlic cloves, minced
Eden Acre add: We like to add chopped Micro Pea and in the above step to get it all sautéd and tender. you can add baby spinach too.
Next, add to the pan:
1 red chili, finally chopped (we use red pepper flakes)
1 tsp brown rice miso paste (we leave that out because we always forget to buy it)
1 tsp sugar (my husband used 1 tbsp the first time and it was great so that's what we continue to do. the sauce is sweet but once it's added to the squash it all evens out)
Stir everything together and let it fry for a minute or so before adding:
1 x 14oz can of coconut milk
2 Tbsp tomato paste
Bring it all to a boil, then turn the heat down to a simmer to reduce the sauce while the squash finishes roasting (about 10 to 15 mins)
Stir the squash into the pan and cook everything together for another 15 mins. (we skip this step and drizzle the sauce over the squash once its plated and on top of the rice)
Cut a lime in quarters and squeeze the juice of one quarter over each serving and garnish with micros.