Coconut Squash

• 1 Tbsp Olive Oil
• 1 Tsp Red Pepper Flakes
• 2-3 cloves garlic, minced
• 1 Onion, chopped
• 1 inch knob Ginger, minced
• 1 Acorn Squash, peeled and cubed
• 1 1/3 Cups Coconut Milk (approximately 10 oz)
• 1 Tsp Curry Powder
• 2 Tsp Dried Basil
• 1 Tsp Valencia Orange Peel
• Salt and Pepper
• 2 Cups Green Beans in 2 inch pieces
• 12 oz Tofu (fried, if desired)
• Garnishes, see below

1. Heat olive oil with red pepper flakes and garlic until aromatic.
2. Add onion and minced ginger, saute.
3. Add squash and coconut milk with a little water. Add curry powder, dried basil, salt, pepper, and Valencia orange peel.
4. Bring to a boil.
5. Reduce heat and simmer until squash is just tender.
6. Add green beans and tofu.
7. Return to boil just before serving.
8. Good as a soup or with rice. Garnish with red pepper flakes, fresh basil, toasted coconut, or roasted squash seeds. If roasting squash seeds, coat with 1 tsp canola oil, 2 tsp sugar, 1 tsp orange peel, and 1/2 tsp nutmeg.
9. Nutrition:
10. 283 calories, 20.1g total fat, 14.0g saturated fat, 21.7g total carbohydrates, 5.7g dietary fiber, 10.3g protein

olive oil, red pepper, garlic, onion, ginger, acorn, coconut milk, curry, basil, valencia, salt, green beans

Taken from www.epicurious.com/recipes/member/views/coconut-squash-50172259 (may not work)