We picked up some local homegrown butternut squash at our farmer’s market today. I decided to make it similar to the thai pumpkin curry we loved in San Francisco. Enjoy!

Ingredients:

• 1   butternut squash, halved, seeded, peeled and cut into
  bite-size cubes
• 1/2 onion, chopped
• 2 garlic cloves, coarsely chopped
• 1 Tbs. ginger paste
• 1 Tbs. lemongrass paste
• 2 Tbs. Thai red curry paste
• 1 can lite coconut milk with 1/2 can of water
• 1/2 teaspoon Asian fish sauce
• Juice of 1/2 lime
• 2 tsp. firmly packed light brown sugar
• 2 Tbs. olive oil
• Salt, as per taste
• Thai basil optional
• White rice

1. Heat olive oil in stainless steel pan on medium heat, add onion, ginger, garlic, lemongrass and red curry paste.
2. Once onions are shimmering add butternut squash cubes.
3. Cook until butternut squash is slightly browned.
4. Add coconut milk, water, brown sugar and fish sauce.
5. Bring to boil then simmer until sauce is thickened and squash is tender.
6. Add lime and salt to taste.
7. Add basil to garnish.
8. Serve with white rice.