Cranberry and Butternut Squash Curry

Cranberry and Butternut Squash Curry

Ingredients:

• I Lg Onion

• 2 Cloves garlic

• 2 Tbs Olive oil

• 1 Lb Butternut squash, cut ½ to ¾ inch chunks

• 2 Tbs Teeny Tiny Spice Company Penang Curry

• 1 C Coconut milk

• ½ C Dried cranberries

Instructions:

1. Sauté onions and garlic in oil.

2. Toss chunked squash with Penang Curry to coat.

3. Add spiced squash to pan, tossing a few times to sear sides.

4. Add coconut milk and cranberries.

5. Bring to a boil, turn down heat to simmer & cook until squash is tender, about 15-20 minutes.

6. To reduce down for a thicker sauce, take the lid off for the last few minutes.

Enjoy.