Butternut Squash and Spinach Curry {PALEO}

I gave myself one month.  One month to break from my blog; to not worry about stats or posting.  One month to decide what I want to do with fcubed.

Looking back, I came out of the gates hard.  I was producing content like it was my job, but the thing is, I’m not getting paid. for my efforts.  So when sharing my recipes became more work than fun I stopped doing it.

Truth be told, I’m not sure exactly what the future holds for fcubed, but I am recommitting to posting at least once a week.  And, I’m recommitting to keeping it fun!

And with that said…  Here is one of my new favorite recipes: Butternut Squash and Spinach Curry {PALEO}.  It’s sort of a Thai curry I guess though I’m no curry expert.  The sweet butternut squash mixed with coconut, curry and a touch of lime leave me asking for seconds.  Here’s hoping you keep coming back for more, too!

• Servings: 4
• Time: active time:20 minutes, cook time: 35 minutes
• Difficulty: easy
• Print

Ingredients:

• 1 1/2 pound butternut squash, peeled, seeded, and cut into 1/2-inch pieces
• cumin, to taste
• 1 medium onion, thinly sliced
• 1 (14-ounce) can unsweetened coconut milk (do not stir), divided
• 1 1/2 to 2 Tablespoons red curry paste (I used Thai Kitchen)
• dash of cinnamon
• dash of cloves
• 5 ounces baby spinach (5 cups packed)
• 1 Tablespoon Asian fish sauce, or to taste
• 1/4 cup salted roasted cashews, chopped
• coconut oil
• salt
• Accompaniment: lime wedges

Directions:

1. In a heavy, large skillet over medium-high heat, heat one tablespoon coconut oil.  Bring it to temperature making sure the oil shimmers.  Add the squash.
2. Grab your cumin and shake it over the squash, just enough that you can see a little cumin on each squash piece.  Add 1/4 teaspoon salt and cook for about 6 minutes, until the squash starts to brown.  Transfer to plate and set aside.
3. Add some more coconut oil to the skillet, about 2 teaspoons.  Reduce the heat to medium and cook the onions until the soften, about five minutes.
4. While the onions are cooking, grab your can of coconut milk.  Open it and add1/4 cup of the fatty, solid portion to the skillet.  Stir until the fat starts to separate and look glossy, then add the curry paste.  Continue stirring for another 2 minutes.
5. Add the squash back to the pan along with the cinnamon, cloves and remaining coconut milk.  Bring to a simmer, cover, and let cook another 8 to 10 minutes, until the squash is tender.
6. Stir in the baby spinach, and cook covered, until the spinach wilts, 1 or 2 minutes.
7. Add the fish sauce.  Top with cashews and serve over cauli-rice.
8. Enjoy!

Recipe inspiration from Epicurious.

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