When I was in college, I used to try a new vegetable of the week in order to add a variety to my diet. I tend to eat the same vegetables and never expand from that. Last weekend, I decided that I would hop back onto that train and chose two recipes. The vegetable of choice was: butternut squash.
Butternut squash is a winter squash that is a good source of vitamin A, C and E. It is high in antioxidants, it can boost up your immune system and reduce inflammation, and it has more potassium than bananas.
One of the recipes that I tried was: Butternut Squash Thai Red Curry inspired by Little Spice Jar. I tweaked the recipe slightly to make it more macro friendly.
I purchased the actual butternut squash as it is not easy to find pre-cut squash here in Switzerland. It was difficult to peel and cut but I think I appreciate going through it as the curry was amazing. I would definitely recommend storing the curry sauce in the freezer for colder days.
- 400g butternut squash
- 1 large red onion finely sliced
- 1 tablespoon of grated ginger
- 3 tablespoons of red curry paste
- 1/2 teaspoon of yellow curry powder
- 500ml of Thai coconut milk
- 20g of vegetable broth
- 2 teaspoons of raw honey
- 100g of spinach
- 1/2 tablespoon of extra virgin olive oil
- 40g of brown rice (to eat with curry)
- Heat oil in a pot or pan over medium heat. Add the onion and saute them for 5 minutes.
- Add butternut squash and ginger to the pot and stir until covered by oil.
- Add red curry paste and yellow curry powder until squash is coated or until it becomes fragrant.
- Add broth, coconut milk and honey. Wait for it to simmer, then cover the pot. Lower the heat and cook for 20 minutes.
- Add spinach to wilt in sauce.
- Serve with rice and top it with sliced almonds, parsley or coriander and lime (optional) for decoration.
Macros: 13C/15F/3P per serving
Until next time,