Chili and corn bread one night, curried potato and butternut squash the next.

hint: Cook in a large batch and freeze individual servings



Here's the curried potato and butternut squash recipe - you'll want to eat this!!!

Ingredients
2 TBS butter
1 Cup chopped onion
1 and 1/2 TBS grated peeled fresh ginger
4 garlic cloves, minced
3 Cups 1/2 inch cubed potato
3 Cups 1/2 inch cubed and peeled butternut squash
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp ground red pepper (cayenne)
1 (14.5 oz) can whole tomatoes, undrained and chopped
1 (14.5 oz) can fat free low sodium chicken broth (or veg broth for vegetarians)
3/4 Cup light coconut milk
1 Cup frozen green peas, thawed


Melt butter in large skillet (med-high heat)
add onion (saute 4 minutes) stir occasionally
add ginger & garlic (saute 1 minute) stir constantly
add potato, butternut squash, salt, cumin, & red pepper (saute 1 minute) stir constantly
stir in tomatoes and broth (bring to a boil) then cover and cook 5 minutes
Stir in coconut milk and peas (bring to simmer)
cook uncovered 12 minutes or until squash and potatoes are tender

Note: Peeling butternut squash is easy but takes a few minutes. Cut off the tip and use a good knife and peel lengthwise.