double squash coconut curry

We love squash. Sure it's a pain in the ass to peel and clean, but it just tastes so good, and is so versatile. It's a good thing, because we keep getting them in the box. Also, they do last a while, so you can kind of pile them up for a few weeks until you figure out what to do with them. This week we needed to make some recipes that were easy, and either fast to cook, or cooked while we were gone (such busy lives we lead...). So we decided to use our slow cooker to make some awesome squash curry. This recipe would work with any kind of squash or pumpkin. Easy, cheap, and totally made itself while we were at work. All it took was 15 minutes of prep.

Ingredients:

2 approximately two lb kombucha squash

1 approximately two lb butternut squash

2 fifteen oz cans of coconut milk (We used 365 Organic Light- less fat)

1 onion, roughly sliced

4 cloves garlic, roughly chopped

2 cups veggie stock

3 Tbsp curry powder, drunkenly bartered from our neighbor Jennifer for a slice of pumpkin pie

salt and pepper to taste

Peel and seed the squash. Yeah, I know it sucks; but just do it. Have a cocktail and listen to Moving Mountains, it helped me. Cut it into one inch chunks. Not exact, this isn't the French Laundry, and it's going to cook for a really long time. Chop the onions and garlic. OK, you're done. No really. Toss liquid ingredients into your slow cooker pot and stir together. Add 1/2 tsp each of salt and pepper. Dump in all the veggies. Pop it in the fridge and get on with your evening.

In the morning, put it into the slow cooker and set it to low for 8 hours. When you get home from a hard day at work, deliciousness awaits!

You can strain off the liquid (like we did for the above photo), and serve it over rice. Then use the remaining liquid to make an awesome soup by adding some lentils or pasta! Like so: