I haven’t had a real food challenge all week thanks to the busy end of the semester craziness. But that is ok. I’ve had plenty of fun making up meals like my paleo crab cakes and asparagus soup and gonig out to eat at places like Doodles.
When I went into the office today, I had a special package hagning on my office door from my sweet friend Gina. She brought me two beautiful butternut squash from her garden. I was immediately inspired and came home to whip something up for the crockpot (and it isn’t even crockpot Wednesday!).
First, I poured coconut milk and red curry paste into the crockpot (leftover from curried chicken and cabbage). I added pickled ginger (leftover from homemade sushi). Finally I added ginger and curry powders.
Cut the butternut squash and the chicken into bite sized pieces.
Add the squash and chicken to the crockpot, stir to coat well, and cook on low for 4-6 hours.
You can serve this over rice, eat it as is, or serve it with a salad. We went with the salad to keep our meal consistent with the Paleo diet. I also liked that the spinach added a little color to the plate. Thanks to Gina for making the Gina special possible!
Looking for another butternut squash recipe? Check out this cream of butternut squash soup.