Butternut Squash in Green Curry Sauce

• 1 butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups)
• 1/2 cup water
• 2 tablespoons chopped yellow onion
• 2 cloves garlic, peeled
• 1-inch piece fresh ginger, peeled and coarsely chopped
• 1 serrano chile, stemmed, seeded, and deveined
• 3/4 cup coarsely chopped cilantro leaves
• 1 teaspoon sugar
• 1 can (about 14 ounces) unsweetened coconut milk
• Salt to taste
• 1/4 cup fresh Thai basil leaves, thinly sliced, for garnish (optional)

1. Place the squash and water in the slow cooker insert.
2. Cover and cook on low for 3 to 4 hours, or until the squash is tender when pierced with a fork.
3. In a blender, combine the onion, garlic, ginger, chile, 1/2 cup of the cilantro, sugar, and coconut milk.
4. Blend until it forms a smooth green paste, then add salt to taste.
5. Once the squash is tender, pour in the sauce and continue cooking just until heated through, 20 to 30 minutes.
6. Serve garnished with the remaining 1/4 cup cilantro leaves and the Thai basil.
7. A nice crisp, off-dry white wine would be lovely here.

butternut squash, water, yellow onion, garlic, ginger, serrano chile, cilantro leaves, sugar, unsweetened coconut milk, salt, fresh thai basil leaves

Taken from www.epicurious.com/recipes/food/views/butternut-squash-in-green-curry-sauce-379710 (may not work)