Modified Recipe by Connoisseurus Veg | Serves: 2 | Time: ~35 min
1.5 pounds cubed butternut squash (I bought pre-cubed from Harris Teeter)
1 tbsp vegetable oil
1/4 medium onion, diced
2 garlic cloves, minced
1 tsp ground ginger
1 tsp ground cumin
1/2 tsp ground cinnamon
1/4 tsp turmeric
1/2 tsp chili paste
Salt, to taste
1/2 tbsp raw sugar or granulated sugar of choice
1 cup vegetable broth
2 tbsp tomato paste
Cooked cauliflower rice, for serving
Cashew cream for serving (optional, I went for it using this previous recipe, but replaced the water with almond milk)
Fresh cilantro for serving
Heat oil over medium heat in large skillet. Add onion and sauté for about five minutes, or until onion begins to soften.
Add garlic, ginger, cumin, cinnamon and turmeric, and continue to sauté until fragrant, about one minute.
Add chili paste, salt, sugar, broth, tomato paste and squash. Bring to simmer.
Cover and simmer for 15 to 20 minutes, or until squash is very tender, adding additional broth (up to 1/2 cup) if the mixture becomes too thick. Taste test and adjust seasonings as needed.
Divide onto places with basmati rice. Top with cashew cream and cilantro.
What I ate and drank today
4 pretzel sticks with peanut butter
5 glasses of water
2 adult beverages
Squash stew over cauliflower rice
~1 mile of walking