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!
Butternut Squash and Spinach Curry {PALEO}
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:
- 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.
- 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.
- 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.
- 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.
- 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.
- Stir in the baby spinach, and cook covered, until the spinach wilts, 1 or 2 minutes.
- Add the fish sauce. Top with cashews and serve over cauli-rice.
- Enjoy!
Recipe inspiration from Epicurious.