What is about butternut squash? I can’t stop buying it. Every time I come back from the grocery store, I come back with another squash! I have a problem when it comes to this seasonal favorite. This curry is perfect for a cold autumn day. The warm and spicy coconut nut sauce paired with the sweet and caramelized squash is a match made in heaven. It’s easy to make and freezes really well. We prepare the butternut squash and cauliflower in the oven first to decrease time standing over the stove waiting for vegetables to cook!
- Butternut Squash (1 medium sized, peeled de-seeded,and diced into 1/2 inch cubes)
- Cauliflower (1 small sized, separated into 1 inch florets)
- Baby Spinach (5 oz)
- Garlic (7-8 cloves, finely minced)
- Onion (1 medium sized, finely chopped)
- Lime (1)
- Coconut Milk (1 can)
- Curry Powder (1 teaspoon)
- Olive oil
Recipe (4 servings)
- Preheat oven to 425 degrees. Toss the butternut squash and cauliflower in olive oil until lightly coated and season with coarse salt. And place evenly on oven-safe pan and cook for about 30 – 35 minutes or until tender and lightly browned. Keep the squash and cauliflower in separate pans so that if one cooks quicker than the other (usually the cauliflower), you can easily take them out earlier. Set aside when done.
- In a large nonstick pan, heat 1 tablespoon of olive oil on medium high heat. Once oil is hot, add the onions and cook for about 6-8 minutes until they are softened. Add the garlic and curry powder next and lightly toss for about 1-2 minutes. If you desire more spice, add more curry powder.
- Next, add the cooked squash and cauliflower to the pan and follow with the coconut milk. Let the vegetables simmer in the coconut milk for about 3-4 minutes. Stir in the juice of 1 lime. You can start to season with salt at this point.
- Lastly add the spinach a handful at a time, allowing it to wilt. Combine thoroughly and season with more salt if needed.
- Serve in large bowl. You could also serve this over a small bed of quinoa or eat it plain!