Enjoy the harvest season with a yummy fall recipe that transforms a mildly sweet butternut squash into a spicy and warming dinner. Plus, this dish is vegan and gluten-free, making it a perfect option when you’re cooking for people with dietary restrictions.
Preheat the oven to 350 degrees. Chop and saute one medium onion and a clove of garlic in a tablespoon of vegetable oil. As this cooks, p eel, seed, and cube a medium-sized butternut squash, weighing about two pounds. Once the onion has softened, stir in one tablespoon of curry powder and one teaspoon of salt.
Stir together the cubes of butternut squash and the cooked onion mixture in a 2-quart casserole dish. Pour in one 14-ounce can of coconut milk and stir the mixture well. Bake the casserole for one hour or until the squash is tender. Stir well before serving over white or brown rice.
One perk of this recipe is that you can put it in the oven and have an hour to get other tasks done before dinner. Use that time to contact The Schwab Agency to get quotes on insurance policies in Colleyville.

Leave a Reply