1 Butternut Squash, peeled and cut into 1 inch cutes
6 tbsp vegetable oil
Salt and freshly ground pepper
2 tbsp Japanese Curry powder
1 cup diced onion
1 cup unpeeled coarsely grated apple
1 tbsp chopped ginger
1 tbsp chopped garlic
2 cups vegetable stock
4 cups chopped kale or baby spinach
2 tbsp finely chopped cilantro
- Preheat oven to 450F.
- Toss cubed squash with 4 tbsp oil. Season with salt, pepper and 1 tbsp Japanese curry powder. Placed on oiled baking sheet and roast for 15 to 18 minutes, turning once or until squash is fork tender and tinged with gold.
- Heat remaining 2 tbsp oil in a large skillet over medium heat. Add onion to skillet and sauté for 2 minutes or until softened. Add half the grated apple, remaining curry powder, ginger and garlic and sauté for 3 minutes or until fragrant. If mixture is too dry, add 1 to 2 tbsp more oil.
- Stir in stock a little at a time until well combined. Bring to boil, stirring. Reduce heat and simmer for 2 minutes to thicken. Add remaining apple and cook 1 minute more. Taste and adjust seasoning.
- Add squash to skillet and cook in sauce for 5 minutes or until squash has absorbed flavour. Stir in kale and cook for 1 minute or until wilted. Garnish with cilantro just before serving. Serve with rice.