Curried Hubbard Squash

Ingredients:

  • 4 cups Hubbard squash, peeled and cubed
  • 1 tablespoon coconut oil
  • 1 to 2 cups coconut milk
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 teaspoons ginger, minced
  • 1 teaspoon red pepper flakes
  • 1-2 tablespoons curry powder
  • 1 cup fresh green beans, chopped
  • 1 cup small cauliflower florets
  • ½ teaspoon salt
  • Cilantro, chopped (for garnish)

Bone Broth.jpg

Instructions:

  1. Heat oil in a large skillet, add onion and sauté for 3-5 minutes.
  2. Add garlic, ginger, and other spices and sauté for 2 more minutes.
  3. Add 1 cup of coconut milk and squash to the skillet and bring to a boil.
  4. Reduce heat, and simmer until squash is mostly softened, about 20-30 minutes.
  5. Mash squash mixture with a potato masher, add coconut milk if necessary.
  6. Add green beans and cauliflower and cook until tender.
  7. Serve garnished with chopped cilantro and red pepper flakes.