1 1⁄2lbsbutternut squash, peeled, seeded, and cut into 1/2-inch pieces
3⁄4teaspooncumin seed
1mediumonion, thinly sliced
1 (14 ounce) can unsweetened coconut milk (divided)
1 1⁄2 – 2tablespoonsred curry paste
1⁄3cupwater
1cinnamon stick
3whole cloves
5ouncesspinach leaves, five cups packed
1tablespoonfish sauce
1⁄4cupcashew nuts, roasted, salted, chopped
NUTRITION INFO
Serving Size: 1 (372) g
Servings Per Recipe:4
Calories: 393.4
Calories from Fat 278 g71 %
Total Fat 30.9 g47 %
Saturated Fat 20.4 g102 %
Cholesterol 0 mg 0 %
Sodium 462.1 mg 19 %
Total Carbohydrate30.7 g 10 %
Dietary Fiber 5.5 g22 %
Sugars 5.7 g22 %
Protein 6.7 g 13 %
DIRECTIONS
Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Saute squash with cumin and 1/4 teaspoon salt until beginning to brown, about 6 minutes. Transfer to a plate.
Add remaining 2 teaspoon oil to skillet and cook onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add 1/4 cup coconut milk from top of can, do not stir, and cook, stirring, until fat starts to separate and look glossy, about 2 minutes. Add curry paste and cook, stirring, 2 minutes.
Add squash, water, cinnamon, cloves, and remaining coconut milk and simmer, covered, until squash is tender, about 8 minutes. Stir in spinach and cook, covered, until just wilted, 1 to 2 minutes. Stir in fish sauce. Sprinkle with cashews.
