We love this flavorful in-season dish! We simmer freshly cubed butternut squash, coconut milk, onion, veggie broth, red curry paste, coconut aminos, coconut sugar, freshly grated ginger, garlic, and curly kale. Served over jasmine rice with a fresh squeeze of lime, chili flakes, and peanuts.

If you crave a silkier texture, take a portion out after cooking and place it into a blender or use an emulsion blender.

Pairs well with this week’s Pumpkin Fluff under our “Sides” menu! Also, you may add Protein Chicken or Shrimp under our “Staples” menu!

Ready for Your Slow Cooker; Vegetarian; Dairy-Free/Alpha-Gal Friendly; Gluten-Free; Can be Low Carb (no rice-sub zoodles).

2-4 generous servings