A couple weeks ago, we had a group of 10 who joined us at the farm for a workshop led by Lexy Vogel, longtime Crabtree volunteer and dietetics intern. During the workshop, participants learned about making food choices that support the overall health of one’s body as well as the earth. It was a lovely evening of lively conversation which culminated in the creation of an antioxidant-rich dish using local ingredients. This butternut squash curry recipe is what was created and it was DELICIOUS.
Prep Time: 20 mins
Cook Time: 20 mins
Ready In: 40 mins
- 4 c cubed butternut squash
- 1/2 large yellow onion, chopped
- 3 cloves garlic, minced
- 2 TBSP fresh ginger, minced
- 1 c tomatoes, chopped (canned fire roasted is a great option if fresh is not available)
- 3/4 c water
- 2/3 c full fat or reduced fat coconut milk
- Additional veggies on hand such as eggplant, peppers, and greens, chopped
- 1 tsp coriander
- 2 TBSP curry powder
- 1-2 TBSP coconut oil
- Optional garnishments: chopped lemongrass, cilantro, and crushed peanuts
- Sauté onion, garlic and ginger in coconut oil over medium heat.
- Add spices, followed by veggies, tomatoes, liquids and salt. Cover and bring to a boil.
- Reduce to medium heat and simmer for at least 15 minutes (stir every 5).
- Once squash is tender, turn off heat.
- Serve with any grain (whole grain rice, lentils, etc.) and top with optional garnishments.