Curried butternut squash

29 Oct

Curried butternut squash (adapted from Erin Alderson @ naturallyella.com)

  • 1 Tbs. butter
  • 1 butternut squash
  • 2 Tbs. coconut oil
  • 2 cloves garlic, minced
  • 1 small/medium onion, diced
  • 2 Tbs. curry powder
  • 1/2 tsp. sea salt
  • 1 1/2 c. diced tomatoes (or one 15 oz. can)
  • 1 c. chickpeas, cooked and drained

Cut butternut squash in half, compost the seeds, and place cut side down in a large, buttered baking dish.  Bake the butternut squash in the oven @ 350 F for one hour.

Saute onion in coconut oil for ~3 min., then add garlic and cook for another minute.  Add curry powder, sea salt, tomatoes, and chickpeas and heat on med.-low heat.  When butternut squash is done, peel it and add it to the chickpeas and tomatoes mix.  Can add chicken broth to thin out.  Serve over rice cooked in chicken broth.

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