May 9 - Day 294

Butternut Squash Curry.

Peel and cut 1 butternut squash into large chunks. Cut 1 onion into large chunks, chop it and 2 cloves of garlic in a food processor. Heat 1 TBSP canola oil over med heat. Add onions/garlic and 2 TBSP grated fresh ginger and 2 TSP curry powder and cook, stirring often about 5 min. Add 2 TBSP chopped tomatoes (also done in food processor). Add 3 cups of water, 2 TSP coarse salt and squash. Partially cover and bring to a boil. Reduce heat, and simmer gently until squash is tender 12 - 15 minutes. Serve over rice or quinoa. Garnish with cilantro and limes, if desired. Note: I was missing quite a few ingredients for this dish so it was really loosely based on a recipe from Whole Living. Cooking Tunes, Funeral, Arcade Fire.