Creamy Butternut Squash Curry – that you won’t be able to stop eating
🥄 Recipe alert from @workweeklunch 🥄
STEP 1 – Prep your butternut squash: To soften your squash pierce 3-5 holes in the squash and microwave for 2 mins. Peel & cube squash (think slightly large than bite sized). Coat w 2 Tbsp olive oil + salt + pepper (to taste) & cook at 425 for 30 mins
CURRY- you will want start cooking your curry after squash has been cooking for 15-20 mins
STEP 2- Combine remaining olive oil + onion + garlic in skillet & cook until aromatic
STEP 3- Add curry paste to skillet and coat mixture
STEP 4- Tomatoes! 🍅 Cooked squash 🍠
STEP 5- Add coconut milk 🥛 & Let it simmer to reduce
STEP 6- Cook rice
ENJOY!
CURRY- you will want start cooking your curry after squash has been cooking for 15-20 mins
STEP 2- Combine remaining olive oil + onion + garlic in skillet & cook until aromatic
STEP 3- Add curry paste to skillet and coat mixture
STEP 4- Tomatoes! 🍅 Cooked squash 🍠
STEP 5- Add coconut milk 🥛 & Let it simmer to reduce
STEP 6- Cook rice
ENJOY!
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Storage & Reheating TipsThis recipe was SO good fresh. BUT even better after sitting in the fridge for a few days. This recipe made 4 meal preps for me; the meals last 3 days in the fridge (I would think that this curry would last another 3-4 days without issue). To reheat, heat covered to allow the rice to steam and soften up & or mix rice + curry before reheating to add moisture to the rice. IF you do not reheat, the rice will be a bit crunchy & dry.
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