Curried Butternut Squash Stew
with cumin and coconut milk
Enjoy this juicy curry in the winter months. It is especially balancing for Pitta and Vata.
1 Large Butternut Squash, cut in half with seeds removed.
½ Sweet Onion (Vidalia), chopped
2 cups Vegetable Broth
1 cup Organic Coconut Milk, preferably fresh
3 Tbs. Coconut Oil
1 Tbs. Mild Curry Powder
1 Tbs. Cumin Powder
1. Preheat oven to 350 and place butternut squash face down onto the baking tray with a ½ inch of water in the tray. Bake for 45 minutes or until cooked through.
2. In a large saucepan, heat coconut oil over medium heat. Add cumin and curry powders and cook, stirring, until fragrant, about 3 minutes. Add the onion and sauté for 4-5 minutes until onion is translucent.
3. Use a spoon to remove the butternut squash from its peel and stir squash into the onion. Stir in coconut milk and vegetable broth. Continue cooking, stirring frequently for 5 minutes. Transfer ½ of the stew into blender and puree. Mix puree into stew and simmer and additional few minutes. Remove from heat and serve hot.