Butternut Curry

Serves 2

Ingredients
½ medium butternut squash
1 Tbsp olive oil
¼ tsp sea salt
2 Tbsp shredded coconut

1 tsp curry powder

½ tsp chili powder
½  tsp ginger powder, or fresh minced
splash of water
1 tsp agave nectar/ maple syrup

1T soy sauce
1 handful sprouted green beans

Method
De-seed one half of a medium butternut squash and remove the skin--either with a sturdy peeler or skin it with a knife. Then use a spiralizer or peeler to make noodles. Place the squash “noodles” in a mixing bowl, drizzle with olive oil, and add salt. Toss to coat and set aside.

In a small bowl combine shredded coconut, curry, chili, and ginger. Stir to mix. Add a splash of water and mash mixture with a spoon or fork.

Add coconut mixture, soy sauce and agave to the squash noodles. Mix thoroughly with hands. Add Sprouts and mix in.

Serve Curried Butternut Squash à la carte, or alongside a simple salad of romaine lettuce tossed with a sweet and sour dressing (olive oil, apple cider vinegar, lemon juice, and agave). 

Alternatively, serve with Parsnip Rice.