Butternut Squash Coconut Curry, served on a bed of rice, is a delicious meatless dish, packed with flavor.
Peel butternut squash, then slice in half lengthwise, from top to bottom. Remove seeds/stringy pulp. Slice into 1" thick half-rings. Cut each slice into 1" cubes.
Heat coconut oil in a large skillet or pan on Medium-High. Add onion, garlic and ginger. Stir to combine; cook 3-4 minutes, stirring often, until onion becomes tender and translucent. Stirring prevents garlic from burning and becoming bitter. Add curry powder, thyme, and paprika to skillet; cook and stir for one minute.
Stir in in coconut milk, vegetable broth, and cubed butternut squash. Stir to combine, then bring liquid to a boil. Place a lid on the pan or skillet. Reduce heat to LOW; let simmer for 13-15 minutes. Cooking time might vary slightly depending on size of the squash cubes. When squash is tender and a knife can be inserted without resistance, it is done. Don't let squash become "mushy", so keep an eye on it while cooking.
Add cilantro, salt and cayenne pepper; stir to combine. It tastes great served on top of steamed rice. Garnish with more cilantro, if desired. Serve hot and enjoy!
Store leftovers up to 3-4 days (covered) in refrigerator. Microwave to reheat.
Butternut Squash Coconut Curry https://www.thegratefulgirlcooks.com/butternut-squash-coconut-curry/