Creamy Coconut Pumpkin Curry Dish

Creamy Coconut Pumpkin Curry Dish

Ingredients

1 Sunburst Squash peeled and chunked

1 onion cup into long chunks

1 cinnamon stick

2 bay leaves

1 teaspoon turmeric

1 teaspoon cumin 

1 14oz can coconut milk

1 tablespoon lemon juice

1 tablespoon vegetable oil

1.  Preheat oven to 350.  Slice squash in half.  Remove the seeds and place in a glass dish cut side down.  Cook until still a little hard but not soft.  Timing varies based on how thick the squash is.  Once it is cook set a side to cool.

2.  In a large frying pan, brown onions and oil.  About 10-15 minutes.

3.  Remove outside of squash and cut into chunks.   

4.  Add cinnamon, bay leaves, turmeric, cumin, and milk to frying pan.  About 2 minutes.

5.  Add Squash to the frying pan.  Simmer for about 5-10 minutes just until the squash is tender.  Stir in lemon juice.

serve with cashews and rice.