Prep 5 mins
Cook 15 mins
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!
- 1⁄4 cup reduced-sodium chicken broth or 1⁄4 cup vegetable broth
- 3⁄4 cup low-fat coconut milk
- 1 1⁄2 teaspoons cumin
- 1 1⁄2 teaspoons ground coriander
- 1 teaspoon kosher salt
- 1⁄4 teaspoon turmeric
- 1⁄8 teaspoon cayenne powder
- 1⁄8 teaspoon ground cinnamon
- 2 garlic cloves, minced
- 1 tablespoon canola oil or 1 tablespoon safflower oil
- 1 onion, diced into 3/4 inch pieces
- 12 ounces butternut squash, peeled, cored, and diced
- 8 ounces red potatoes, diced
- 1 teaspoon lemon juice
- 2 tablespoons unsweetened coconut or 1 tablespoon chopped fresh parsley (to garnish)
- In a medium bowl, combine stock, coconut milk, cumin, coriander, salt, tumeric, cayenne, and cinnamon.
- 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.
- Add onion, stir-fry 2 minutes, until onion starts to become translucent.
- Add stock mixture, bring to boil.
- 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.
- Remove from heat, stir in lemon juice.
- Serve over rice, garnish with coconut or parsley. Enjoy!