Gingery Butternut Squash And Tofu Curry

• 2 teaspoons olive oil
• 1 (20-ounce) package cubed butternut squash, large pieces cut in half
• 1 large onion, diced
• 1 cup curry-style simmer sauce
• 1 cup 1% low-fat milk
• 1/2 cup water
• 4 ounces cubed firm tofu, patted dry
• 1/2 pound (about 1 bunch) broccolini, trimmed and cut into 1-inch pieces
• 3 cups cooked jasmine rice

1. Heat oil in a large saucepan over medium heat; add squash and onion. Cook until vegetables have softened (about 10 minutes), stirring often.
2. Combine simmer sauce, milk, and 1/2 cup water, whisking well. Place tofu in the saucepan; add simmer sauce mixture. Cover pot; simmer until vegetables are tender (about 7 minutes). Remove lid. Add broccolini; simmer until tender (about 5 minutes).
3. Place rice in 4 bowls; top with curry and basil.

olive oil, butternut squash, onion, currystyle simmer sauce, milk, water, firm tofu, broccolini, jasmine rice

Taken from www.myrecipes.com/recipe/gingery-butternut-squash-tofu (may not work)