From Clean Eating Magazine Fall 2008 This was my first time cooking with butternut squash. I was intimidated by the long list of ingredients at first, but it's really quite simple and was worth it, it was delicious!

Ingredients

4 serv.

reduced-sodium chicken broth or 1/4 cup vegetable broth↗1⁄4 cup
low-fat coconut milk↗3⁄4 cup
cumin↗1 1⁄2 teaspoons
ground coriander↗1 1⁄2 teaspoons
kosher salt↗1 teaspoon
turmeric↗1⁄4 teaspoon
cayenne powder↗1⁄8 teaspoon
ground cinnamon↗1⁄8 teaspoon
garlic cloves, minced↗2
canola oil or 1 tablespoon safflower oil↗1 tablespoon
onion, diced into 3/4 inch pieces↗1
butternut squash, peeled, cored, and diced↗12 ounces
red potatoes, diced↗8 ounces
lemon juice↗1 teaspoon
unsweetened coconut or 1 tablespoon chopped fresh parsley↗2 tablespoons
to garnish

Step-by-step instructions

1
In a medium bowl, combine stock, coconut milk, cumin, coriander, salt, tumeric, cayenne, and cinnamon.
2
In a large wok or skillet, combine garlic and oil. Stir-fry over medium-high heat just until garlic begins to brown, approx 2 minutes.
3
Add onion, stir-fry 2 minutes, until onion starts to become translucent.
4
Add stock mixture, bring to boil.
5
Add squash and potatoes. Return to boil, then reduce to a simmer. Cover and cook, stirring occasionally, until squash and potatoes are tender, about 10 minutes.
6
Remove from heat, stir in lemon juice.
7
Serve over rice, garnish with coconut or parsley. Enjoy!

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App