Wednesday, March 20, 2013

Butternut Squash Curry

This recipe never fails me! It is the kind of recipe you can work on throughout the day or even a few days before. The preparation is all worth it in the end! I absolutely love curry and coconut so this is the perfect recipe for me! Our sister-in law, Dana is the one who introduced it to us. It is so good!

  • 1 2 to 2 1/2 pound butternut squash
  • 3 tablespoons brown sugar
  • 1 teaspoon curry
  • 1 medium white onion, finely chopped
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 tablespoons fresh ginger, minced
  • 1 14 oz can unsweetened coconut milk
  • 1 14 oz can/box chicken broth
  • 2 cups,cubed cooked chicken breast
  • 2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Hot White Jasmine Rice
  • Cashews (optional)
  • Cilantro, chopped (optional)

-Preheat oven to 350

-Spray a rectangular baking dish with cooking spray. Cut squash lengthwise and remove seeds and pulp
-Place squash flesh side down onto the baking dish
-Bake for 30 minutes
-Remove squash from oven and flip the squash right side up.
-Sprinkle the squash with brown sugar and 1 tsp curry and bake for another 20 to 25 minutes, until squash is soft and the flesh can be scooped out.
-Scoop squash out into a bowl and mash well with potato masher, set aside until needed.
-Cook rice in rice cooker.
-For the soup, sauté onion in olive oil over medium high heat until the
onion is translucent and soft, 4 to 5 minutes.
-Add ginger and garlic and cook for another minute.
-Add squash, coconut milk, chicken broth, chicken, curry, salt and pepper
-Cook soup until heated, about 20 minutes
-Serve over hot rice and garnish with cilantro and cashews


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