Curried Butternut Squash
- 1 1/2 pounds butternut squash
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 1 tablespoon minced or grated ginger
- 1 tablespoon curry powder
- 1 cup coconut milk
- Salt and freshly ground black pepper
- 1/4 cup chopped fresh cilantro leaves for garnish
- 1/4 cup chopped scallions for garnish
- 1 lime, quartered, for serving
- Cut both ends off the squash and cut it into 2 sections: the cylindrical top and the bulbous bottom.
- Peel both sections, then cut the bottom in half lengthwise and scoop out the seeds.
- Cut the flesh from both sections into 1-inch chunks to get 5 cups.
- Put the butter in a skillet over medium heat.
- When it melts, add the garlic and ginger and cook, stirring occasionally, until they soften and turn golden, 2 to 3 minutes.
- Add the curry powder and stir for 1 minute.
- Stir in the squash, coconut milk, and some salt and pepper.
- Turn the heat to high, bring to a boil, then lower the heat to a gentle bubble.
- Cover and cook, stirring once or twice, until the squash is tender, 15 to 20 minutes.
- Remove the lid and raise the heat to medium-high.
- Cook, shaking the pan occasionally and stirring the squash a few times, until the liquid thickens a bit, no more than 5 minutes.
- Taste and adjust the seasoning, garnish with the cilantro and scallions, and serve with the lime wedges.