Butternut squash Thai “inspired” stew

by Daron

Butternut Squash
Onion
Shallots
Jalapeño
Coconut Oil
Coconut Milk
Lime
Ginger
Cilantro
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Wash 2 small-medium butternut squash, cut lengthwise and remove seeds. Cook on low in slow cooker 6 hours.  Remove squash and place to side to cool. Dice 1 large sweet onion, 2 red peppers, 2 shallots, 1 jalapeno(with seeds) add to  1 tablespoon coconut oil in large pot for 10 minutes on medium low.  Add 1 can full fat coconut milk , juice of 1 lime, pinch salt and squash (skin removed). Simmer for 30 minutes, serve with fresh tomatoes, grated ginger and cilantro for garnish.

Need more? Add some of my signature sweet potatoes and roasted carrots for a more robust option.