1 large butternut squash (about 2 1/2 lb.), peeled, seeded, and cut into large chunks

5 Tbsp. cooking oil, divided

Kosher salt

1 large red onion, coarsely chopped

5 cloves garlic, minced

2 Tbsp. curry powder

2 (13.5 oz.) cans coconut milk (full fat)

1 large bunch of curly kale (about 6.5 oz.), roughly chopped

1 lime, juiced

1/4 c. fresh parsley, chopped

1/4 c. sunflower seeds

Cooked rice, for serving


Preheat oven to 400°F. In large bowl, mix squash with 3 Tbsp. oil; season with salt. On a rimmed baking sheet, arrange squash in an even layer. Roast until tender and golden brown, 35 to 40 minutes. Meanwhile, in a large skillet over medium-high heat, heat remaining 2 Tbsp. oil. Add onion, season with salt, and cook, stirring occasionally, until lightly golden, 8 minutes. Reduce heat to medium-low. Add garlic and cook, stirring, until fragrant, about 1 minute. Add curry powder and cook, stirring until combined. Increase heat to medium and add coconut milk. Bring to simmer, then add kale; season with salt. Cook, stirring occasionally, until tender and wilted, about 3 minutes. Remove from heat until squash finishes roasting. Add squash and lime juice to skillet and stir to combine. Divide rice among bowls and spoon curry mixture over top. Garnish with parsley and sunflower seeds.

BUTTERNUT SQUASH CURRY originally posted on by Elegant Island Living magazine.

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