- 2 butternut squash, peeled and cubed (reserve seeds for future use)
- 2 Tbs coconut oil
- 1 onion, chopped
- 1-2 cloves garlic, minced
- ½ -1 tsp Ginger, minced [I keep peeled ginger in the freezer and grate it as needed.]
- 1 can coconut milk [Get the kind where the only two ingredients are coconut and guar gum.]
- 1 ½ - 2 Tbs curry powder
- Bring a large pot of water to boil. Add squash (whole, with skin) and boil for about 10 minutes. This step is optional, but makes peeling the squash much easier and also begins the cooking process of the squash. Let cool slightly.
- Heat coconut oil in a pan over medium heat. Add chopped onion and cook until translucent (you don't want the onions to brown). Add garlic and ginger and cook another minute or so.
- Add cubed squash to the pan.
- Mix curry powder with coconut milk, then pour into squash mixture. Bring to a boil, then reduce heat to simmer.
- Simmer until squash is tender.
- Serve and enjoy. We ate this over a bed of baby spinach. It’s also good over cauliflower rice, mashed turnips or cauliflower, or shredded green cabbage.