Roasted Butternut Squash Curry
Here's how to make one of my favorite butternut squash recipes! It's vegan and great for meal prep.
Halve squash lengthwise and remove the seeds.
Brush with oil and sprinkle with salt and pepper. Roast at 450º F for 1 hr, or until tender.
Next, scoop out the flesh of the roasted squash and transfer it to a blender.
Add coconut milk, lime, and curry spices. Blend on high 1 min or until smooth and creamy.
The finished curry sauce looks like this.
In the meantime, cook the lentils and set them aside.
Then, sauté shallot, ginger, and Brussels sprouts in the same skillet.
Stir it all together
the finished product
This recipe is great for meal prep, too! Store curry in an airtight container and refrigerate for up to 1 week or freeze for up to 3 months.
click here for the full recipe