What's For Dinner: Butternut Squash Coconut Curry

Sometimes I make things, and I'm like, well, this tastes good, but is it awesome enough to share on the blog? And then I have leftovers on day two, and I'm like, this is amazing. So, yes, you can definitely eat this butternut squash coconut curry the day you make it. But ... after spending a day in the fridge, allowing all the flavors to meld and the squash to become even more tender ... this dish is truly delicious. Is that a weird way to sell a dish? Maybe. But I'm sticking to it.

Even when we lived close to an Indian restaurant (oh, Indian Restaurant – yes, that was really its name – how I miss your less-than-two-blocks-away proximity), we would typically order an extra entree to have as leftovers the next day. And it always tasted just as good – if not better – on day two. So I guess I really shouldn't be shocked, nor is it all that weird, that this curry dish improves with a little age.

Made as described, this dish is vegetarian/vegan; if you'd like a more protein-rich meal, you could stir in some pre-cooked tofu cubes or shredded chicken before serving.

Is it lunchtime yet?

Butternut Squash Coconut Curry

makes 6-8 servings

1 - 1 1/2 pound butternut squash
1 tablespoon olive oil
1 small white onion, chopped (about 2 cups)
1 red pepper, chopped (about 1 cup)
4 cloves garlic, minced
1-inch fresh ginger piece, peeled and minced (about 1 tablespoon)
2 tablespoons red curry paste
2 teaspoons turmeric
2 teaspoons smoked paprika
1 teaspoons ground cumin
1/2 ground coriander
1 teaspoon fine sea salt
2 cups low-sodium vegetable broth
1 (14-ounce) can coconut milk
1 - 2 tablespoons cornstarch [if necessary]

cooked jasmine rice, to serve
chopped fresh cilantro, for garnish

1. Cut each end off of the butternut squash. Then cut the squash horizontally, separating the neck from the bulb. Cut each portion in half vertically. Use a spoon to remove the seeds from the bulb end. Then carefully peel each portion. Cut the peeled squash pieces into 1/2-inch cubes. Place the cubes in a 4-quart slow cooker bowl.
2. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and red pepper and cook until softened, about 5 minutes. Add the garlic and ginger and saute until fragrant, about 30 seconds. Carefully add the sauteed vegetables into the slow cooker.
3. Top the ingredients in the slow cooker with the red curry paste, turmeric, paprika, cumin, coriander, and salt. Stir in the vegetable broth and coconut milk.
4. Place the lid on the slow cooker and cook on high for 1-2 hours, or until the squash is fork tender. If the liquid is too thin, make a cornstarch slurry: dissolve 1 tablespoon of cornstarch in 3 tablespoons of water and add to the slow cooker. Stir to combine, and simmer for 5 minutes. Repeat once more if you would like to thicken it even more. Season to taste with additional salt.
5. Serve over rice with a garnish of chopped fresh cilantro.