Feel free to add in any other steamed vegetables you like, as well as any cooked protein like chicken, shrimp, or beef.
Peel the butternut squash, and roast for about 1 hour at 450 degrees Fahrenheit or until tender. Allow to cool. To save time, you can do this step the day before.
Serve over a mound of cooked white or brown rice or quinoa.
If you are not vegetarian, then add chopped chicken, beef, or shrimp if you like.
This basic curry sauce freezes well. I like to portion it into small containers so I can prepare quick dinners any time in the future.
Recipe by Whole Life Challenge® at Thai Butternut Squash Curry https://www.wholelifechallenge.com/healthy-thai-butternut-squash-curry/