In Paleo: Monday to Friday author Daniel Green provides an excellent discussion of the Paleo concept: what it is, what you can eat, what you should not. His concept is to follow the Paleo path on the weekdays. Weekends are up to you. There are, it turns out, enough intriguing recipes that you may run the table with this book 7 days a week.
In the fall, butternut squash is rolling off the shelves of each farmers market. It’s an incredible, versatile food. Here is main course idea that begins with squash but incorporates onion, zucchini, ginger, coconut milk and spinach. It’s a fall splash of flavors that you can enjoy any night of the week. Any night.
Butternut Squash Curry
Yield: serves4
Ingredients:
- 1 medium butternut squash, peeled, seeded and chopped into 2-inch pieces
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 4 zucchini, sliced lengthways, then quartered
- 2 teaspoons Thai red curry paste
- One 1-inch piece fresh ginger, grated
- 1 x 13.5-ounce can light coconut milk
- 7 ounces [about 5 cups] fresh spinach
- Handful of cilantro, finely chopped
Preparation:
Preheat the oven to 400°F.
Place the butternut squash in a roasting pan, drizzle with a tablespoon of oil, and toss to coat, then roast in the oven for 30 minutes.
Heat the remaining olive oil in a large saucepan over high heat and cook the onion for 2 minutes until translucent. Add the zucchini and cook for an additional 3 minutes, then lower the heat to medium, add the butternut squash, stir together and cook for a few more minutes.
Add the curry paste and ginger and stir to coat, then add the coconut milk and cook, covered, for 5 minutes.
Add the spinach, stir and cook for an additional few minutes, then garnish with a sprinkling of cilantro and serve immediately.
Source: Paleo, Monday to Friday by Daniel Green Kyle, 2015]