Paige said when she made this, all of the ingredients came from Good Earth Foods in Fairfax, CA.
- 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
- Preheat the oven to 400 degrees F.
- Skin a large butternut squash it and chop it into 1″-2″ squares.
- 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.
- On the stove, heat up enough olive oil to cover the pan about 1/4″.
- 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.
- Add the squash to the pan, as well as a full bunch of basil with the largest stems removed and slightly chopped.
- 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).
- 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.
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