Butternut Squash and Cashew Curry

More fall foods!

I'll just give you a nice heads up: if you don't like squash, sweet potato or apple, you best just stop visiting this blog until at least December.

This was a great curry. Just a bit of spice, but the sweetness from the butternut squash really rounded it out nicely. I would imagine that getting kids to eat it wouldn't be too tough, though the baby only had sausage and cantaloupe for dinner tonight. And a pear. She carried it around the living room (because she's walking now) and munched on it like a big person.

I sort of got teary eyed.

The Tools:

- 6 qt. crockpot

- Medium to Large (ish) Butternut Squash, cubed
- 1 medium red onion, chopped into smaller chunks
- 1 cup whole raw cashews
- 1 can (14.5 oz) coconut milk
- 1 T curry powder
- 1/2 t cumin
- 1/2 t red chili paste
- 1 T ginger, freshly grated
- 3 garlic cloves, finely minced
- juice of one lime
- pinch of black pepper

The Process:

Give yourself some time to peel and cube the butternut squash; it usually takes me about 10 minutes start to finish. (And be careful!)

Make your curry sauce first: put the coconut milk in the crockpot and add the garlic, ginger, lime and spices. Mix well.

Add the chopped onion to the mix and then dump the butternut squash over the top. You'll want to sort of mix the butternut squash in with your curry sauce, but don't worry about getting it totally sauced up.

Let your veggies steam away on low for 5-6 hours. Longer probably wouldn't hurt, but eventually the butternut squash will just become really squashy and will be a lot more like soup as opposed to a curry.

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