Coconut Curry Butternut Squash
- 2 butternut squash
- olive oil
- 1 stick of butter
- one 13 oz can of coconut milk
- one large white or yellow onion
- 3 tablespoons + minced fresh ginger
- 1 ¼ tsp mustard seed
- 4 + tsp yellow curry
- ½ diced fresh habanero (or whole depending on taste) and ½ tsp maple syrup/ or 2 tsp of habanero/maple syrup spice
- ¼ cup + honey
- salt to taste
To prep the butternut squash, I chop off the ends and peel the skin with a pretty sturdy metal peeler R purchased on Amazon: iPerfect Kitchen Ultra Sharp Stainless Steel Dual Julienne & Vegetable Peeler Complete Bundle. Slice the squash in half, length wise, taking out the seeds and drying them out to store and replant later on. Cube the flesh into small pieces, or sizes you prefer, and throw into a pot lightly covered with olive oil on low heat.
Add a stick of butter or a few tablespoons of coconut oil and let it all melt.
Pour in the coconut milk and let it simmer.
Dice up the onion and throw it in with the minced ginger and all the spices and honey and turn up the heat to medium.
Once you have a slight boil going, turn the heat down to a slow simmer and add salt to taste.
As the ingredients are cooking, add more curry, honey, and/or habanero spices depending on the flavor you want.
Cook until the butternut is soft and you have gotten it to the flavor you want. This will take about an hour or so.
Once you have your coconut curry butternut squash, add anything you want to it such as meat and other vegetables, or simply just pour it over rice, or dip your favorite bread in it.
Hint: one of my favorites it to sauté chicken tenderloins in olive oil, fresh garlic, salt, pepper, and turmeric and serve it on rice with the butternut curry on top.
Whatever you decide, this dish makes a great base for anything you chose to serve it with. Hope you enjoy!