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!

Ingredients

• 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)

Source

Directions:

-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

Enjoy!!