Butternut Squash Curry

By Paige Jenkins, Organic Soul reader

Paige said when she made this, all of the ingredients came from Good Earth Foods in Fairfax, CA.

Ingredients:

• Large butternut squash, skinned and cubed into 1″-2″ squares.
• 1/2 cup of water
• Olive oil
• 1 medium yellow onion, chopped
• 1 large red pepper, chopped (bite-sized pieces)
• 2 cups of organic vegetable broth
• 1 stick of lemon grass, cut into large pieces
• 1 can of Thai Kitchen organic coconut milk (full test)
• 1 jar of Thai Kitchen red curry paste

Instructions:

1. Preheat the oven to 400 degrees F.
2. Skin a large butternut squash it and chop it into 1″-2″ squares.
3. Fill two roasting pans with one layer of squash cubes and add about 1″ of water to each pan. Cook the squares until they are just soft.
4. On the stove, heat up enough olive oil to cover the pan about 1/4″.
5. Add one medium chopped yellow onion and sauté for a bit,and then add one large chopped red pepper (bite size pieces) and sauté that as well, both on medium high heat.
6. Add the squash to the pan, as well as a full bunch of basil with the largest stems removed and slightly chopped.
7. Add the vegetable broth, lemon grass, coconut milk, and red curry paste. Stir sightly and then turn the heat down to low, put a lid on it and let simmer for as long as it takes (could be an hour or two).
8. Serve alone, or prepare some long grain brown rice and to serve with the squash curry.

Enjoy this simply seasonal recipe. It will be a welcomed dish for any October gathering.

Submit your “Reader Recipes” to kim@organicsoul.com