Paleo Red Curry Butternut Squash

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If you haven’t tried Butternut Squash you should. It’s tough to peel and chop but your hard work will be rewarded. Whether you simply add S & P with butter or whether you try the recipe below, I suggest adding a Butternut Squash recipe to your next meal plan.

INGREDIENTS

1 Butternut Squash, peeled and cut into cubes
1 bunch of green onions
1 can of full fat coconut milk
3 TBSP of Red Curry Paste
1 TBSP of Coconut Oil or EVOO
2 TBSP of Tomato Paste
2 TBSP of minced garlic (yes, I LOVE garlic!)
2 TBSP of Coconut Palm Sugar
1 tsp cumin
a few drops of fish sauce
basil to garnish

INSTRUCTIONS
1. Add chopped green onions to medium heated cast iron pan prepared with coconut oil.
2. Add curry paste, cumin and tomato paste, blend. Heat for 5 minutes.
3. Add minced garlic. Cook for 1 minute
4. Add coconut milk, sugar and fish sauce. Mix together and smooth out lumps.
5. Add butternut squash. Simmer for 20 minutes, stirring every 5 to 7 minutes.
6. Remove from heat and garnish as desired.

*COOKING IDEA* I am thinking if thoroughly blended, this would make for an amazing soup.

Thanks to All Recipes for inspiring this healthy side dish!

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