Omakase
Butternut Squash Vegetable Curry
This menu is perfect for those chilly days and is perfectly satisfying!
It goes great on its own as a stew or over rice or, surprisingly, quinoa. The trick to the creamy sauce is the blended butternut squash veggie mixture. The best part about this menu is it makes great leftovers too!
​
Butternut squash has all the vitamins, A, B, C and E, you name it, it's got it! This winter squash is also a great source of magnesium and potassium. It's shockingly versatile as it can be roasted and eaten alone, pureed and made into sauces or even used in baking.
If, like me until recently, you're new to working with butternut squash, start by cutting the ends off the top and bottom of the squash. Peel the skin off the squash with a vegetable peeler. Cut in halves and scoop out the insides. Cut into slices, then cubes.
Sound suggestion:
Total approx time: 60 mins
GF, Vegan
​
Ingredients:
-
1 Butternut Squash
-
1 Clove Garlic, diced
-
1 nob Fresh Ginger, diced
-
1 Carrot, diced
-
1 Red onion, diced
-
1 Red Pepper, diced
-
1 cup Broccoli, chopped (you can parboil the broccoli in the microwave or on the stove so it softens up)
-
1 Jalapeno Pepper, sliced
-
2 tbsp Coconut Oil
-
1 tbsp Olive Oil
-
2 tbsp red curry paste (I like Thai Kitchen's Thai Red Curry Paste)
-
1 1/2 cup Vegetable Stock
-
1 1/2 cups Coconut Milk
-
Rice or Quinoa, prepared according to instructions (I like to use brown rice)
-
Juice from 1 lime
-
Handful Cashews, chopped
-
Sriracha, to taste
-
Salt and Pepper, to taste
​
Equipment:
-
Cutting board
-
Frying pan
-
Large soup pot
-
Baking sheet
-
Parchment paper
-
Blender
-
Knife for chopping vegetables
-
Vegetable peeler
-
Measuring cups and spoons
​
Process:
-
Preheat oven to 400F.
-
Slice each end off the butternut squash and then use a vegetable peeler to peel the skin off the squash. Cut the squash in half and remove the seeds. Slice the squash into cubes.
-
Place cubes on baking sheet lined with parchment paper and drizzle olive oil over the cubes.
-
Roast squash for 30 minutes.
-
In the meantime, heat 1 tbsp coconut oil in the pan and then add garlic, ginger, carrot and red onion and cook until carrot is soft and onion is translucent.
-
Transfer into blender and add vegetable stock and half of the roasted squash. Blend until smooth.
-
Heat 1 tbsp coconut oil, 1/2 cup coconut milk and red curry paste in pot.
-
Add the rest of the coconut milk, vegetable mixture and the other half of the roasted squash to the pot and mix.
-
Add the red pepper, broccoli and jalapeno to the pot and let everything simmer on low heat for about 10 minutes.
-
Add lime, sriracha, salt and pepper to taste.
-
Cook rice according to instructions.
-
Serve curry over rice or quinoa and top with chopped cashews and some additional lime juice/lime slice.
-
Enjoy immediately or later!