Butternut Squash Curry

Method6 steps · about 35 min

1. 1

   Step 1: Peel and dice the butternut squash (2 lb) into ½-inch pieces. Dice the onion, mince the garlic (2 cloves), and grate the ginger (1 Tbsp).

   Uses 2 lb butternut squash (about 4 cups diced) · 1 yellow onion · 2 cloves garlic · 1 Tbsp grated fresh ginger

2. 2

   Step 2: Heat a large skillet over medium. Add the olive oil (2 Tbsp), onion, garlic, and ginger, and sauté for a few minutes, or until the onions are translucent. Add the curry powder (1 Tbsp) and cumin (1 tsp) and sauté for one minute more.

   Uses diced onion, minced garlic and grated ginger · 2 Tbsp olive oil · 1 Tbsp curry powder · 1 tsp ground cumin

3. 3

   Step 3: Add the diced tomatoes and water (1/2 cup) to the skillet. Stir to combine and dissolve any browned bits off the bottom of the skillet.

   Uses spiced sautéed aromatics · 1 15-oz can fire-roasted diced tomatoes · 1/2 cup water

4. 4

   Step 4: Add the diced butternut squash and stir to combine. Place a lid on the skillet and let the squash simmer in the sauce for about 10 minutes, or just until fork-tender.

   Simmer Squash · 10 minUses tomato sauce · diced butternut squash

5. 5

   Step 5: Add the coconut milk to the skillet, stir to combine, and heat through.

   Uses fork-tender squash in sauce · 1 13.5-oz can full-fat coconut milk

6. 6

   Step 6: Once the sauce is hot again, add the fresh spinach (2 oz). Stir to combine and allow the spinach to wilt in the hot sauce. Season the curry to taste with salt (1/2 tsp), then enjoy!

   Uses hot coconut squash curry · 2 oz fresh spinach · 1/2 tsp salt, or to taste