Butternut squash curry bowl

Write a review Inspired by the rich flavors of Indian cuisine, this plant-based butternut squash curry bowl is made with an aromatic blend of butternut squash, chickpeas, red bell peppers, peas, and jalapeños in a velvety curry sauce, served over a bed of riced cauliflower and lentils In a medium bowl, toss together butternut squash cubes with olive oil, curry powder, salt and pepper. Spread on baking sheet in even layer and roast 25-30 minutes or until caramelized

Butternut Squash Curry Frozen Meal Evo

Assemble the bowls: fill up 4 bowls with even amounts of the dressed couscous. On top add the roasted butternut squash. Add fresh avocado and a handful of arugula to each bowl and top with even amounts of the almonds or pecans. Spoon the remaining dressing evenly (shake again before topping if needed) over the bowls to taste preference Add the butternut squash and grated ginger, stir to coat with the oil. Add the red curry paste, yellow curry powder and stir until all the butternut squash is nicely coated. Continue to cook the curry paste for 2-3 minutes or until it's fragrant. Add the broth, coconut milk, fish sauce, and sugar Directions. Instructions Checklist. Step 1. Heat oil in a pot over medium heat. Add squash to the hot oil; cook and stir for 3 minutes. Add onion and curry paste; cook and stir for 4 minutes. Pour in vegetable broth, cover, and cook until squash is tender, about 20 minutes. Advertisement Easy Butternut Squash Curry with tofu, cauliflower and aromatic curry spices. Reminiscent of vegan Tikka Masala, this creamy silky curry sauce need 15 minutes prep, is loaded with flavor of butternut squash, and curry. Makes a perfect curry bowl to serve for meatless family dinner

There are 330 calories in 1 bowl (298 g) of Evol Butternut Squash Curry Bowl.: Calorie breakdown: 39% fat, 47% carbs, 15% protein A vibrant and versatile nourish bowl with roasted butternut squash, caramelized miso Brussels sprouts, and stir-fried grains and greens. Top it off with our rich and complex garlicky tahini sauce for the ultimate plant-based meal. Just 30 minutes required In a heavy bottomed pot over medium heat, combine together the curry paste, coconut milk, 1 cup broth, fish sauce, and peanut butter. Add the butternut squash, pepper, chickpeas, carrot, ginger, and lime juice. Season lightly with salt and pepper. Cover and allow to simmer for 30 minutes, or until the squash is softened Then, add the curry paste, curry powder, sugar, and butternut squash and sauté for 1 minute. Add in the chickpeas, coconut milk and broth and bring mixture to a boil. Then, reduce heat to a simmer, place lid on top and simmer for 8-10 minutes or until the squash is soft

You're only these 5 simple steps away from coconut curry heaven! (Photo 1) Sprinkle spices (curry, turmeric, chili powder) over chopped butternut squash. (Photos 2-4) Soften garlic and ginger and brown chicken. (Photos 5-6) Stir in peanut butter, red curry paste, and honey, then the tomatoes and butternut squash. (Photos 7-8) Let the curry simmer until the butternut squash is soft (about 30. Roasted Butternut Squash & Curry Soup. Yields 4 servings . Ingredients: ROASTED BUTTERNUT SQUASH PUREE. 1 small butternut squash, peeled, chopped into 1 inch cubes, seeds removed and set aside. Avocado or olive oil for drizzling . SOUP. 1 Tbsp. avocado oil or olive oil. 1 cup of sliced shallot or diced yellow onion (about 1 large shallot) 1. A heaping bowl of bright orange butternut squash swimming in creamy coconut curry is just the welcoming kind of quick Thai meal to warm the soul on chilly nights. The problem with most Thai curries Even though a Thai curry can be composed of the vegetable chunks of your choice, the problem is the curry paste Peel the squash, cut it in half and scoop out the seeds. Chop the squash into bite-size cubes. Dump them into a big bowl with the rest of the roasted squash ingredients except the mushrooms, which we'll add later. Mix well to coat all the squash and arrange the pieces in a single layer on a baking tray

Pumpkin Curry Ramen with roasted butternut squash by naturallyzuzu this bowl is creamy, hearty, and so comforting! Follow us veganfantasy for daily delicious vegan recipe! Check out the recipe Makes 2 servings 2 tbs of avocado oil or any other vegetable oil 1 tbsp vegan yellow curry paste 1/2 cup pumpkin purée 1/2 cup coconut. Add the tomatoes, water, butternut squash and salt to the pan. Bring to the boil, then turn down and simmer uncovered for 5 minutes. Add the cauliflower and simmer with the lid on for 10 minutes. Add the green beans and simmer uncovered for 5 minutes, or until the vegetables are tender

For the butternut squash: Raise the oven to 400 degrees F. Place the squash on a rimmed baking sheet, drizzle with the olive oil, sprinkle with the cumin, cinnamon and cayenne and season with salt and black pepper. Toss together so the squash is evenly coated. Roast until the squash is tender, about 25 minutes Tips for making Butternut Squash Curry: This Butternut squash curry is perfect for batch cooking, just make double the recipe and freeze in freezer safe containers (like these containers on Amazon which I LOVE for this purpose).; I mostly use these curry pastes, you can also vary the heat of your curry with the different type of paste Steam butternut squash until soft, about 8-10 minutes. 4. Chop the apple, drain the beans, and thaw the corn. 5. Peel and grate or chop your ginger. 6. Assemble all the ingredients over the bed of greens. 7. Add the apple cider vinegar, black pepper, and curry powder Directions. In 6- to 7-quart saucepot, heat oil on medium. Add shallots, ginger and curry powder; cook 5 minutes, stirring. Add squash, coconut milk, tomatoes and 1 teaspoon salt. Cover and simmer.

Butternut Squash Chicken Curry • The Healthy Foodie

Curry Roasted Butternut Squash - The Lemon Bowl

  1. utes. Stir in curry powder, paprika and thyme. Cook for 1
  2. Plant-Based Butternut Squash Curry Bowl . 10.5 oz box . Quick Facts . Vegan Nutrition . 330 . Calories 4 g. Sat Fat 960 mg. Sodium 7 g. Sugars Nutrition Facts . 1 servings per container . Serving Size 1.0 bowl Amount per serving Calories 330 % Daily Value* Total Fat.
  3. Butternut Squash Green Curry Rice Noodle Bowls are the ultimate healthy comfort food for busy weeknights. These bowls are filled with butternut squash, crisp veggies, rice noodles, and a silky smooth coconut milk green curry sauce. Lime juice, cilantro, and scallions brighten up this cozy dish and make it over-the-top delicious
  4. utes, until onions are translucent. Add the garlic and red pepper and saute for 1
  5. Spice up your meatless Monday with this flavorful and colorful quinoa bowl. Butternut squash has a beautiful orange color that brightens up this dish. The sweetness plays well with the rich flavors of this curry dish. If you have never had curry this is definitely a dish you should try. This is a fast and easy dinner to get on your table in no time and it is packed with nutrition
  6. utes. Add in bell peppers, chickpeas and sea salt, set heat to medium low, cover pan and allow to cook for 5
  7. Butternut Squash Chicken Curry Rice Bowls - spicy, creamy, comforting and perfect for a sweet night in. Paleo, Gluten Free, Dairy Free recipe. Jump to Recipe. Butternut Squash Chicken Curry Rice Bowls. I've eaten so many curries in my life; the bad, the good and the friggin' delicious! One of my escapades as a backing vocalist took me to.

Recipe: Bowl of Curry Butternut Squash Soup - Dulfy Databas

In the bowl of your slow cooker, combine together the curry paste, coconut milk, 1 cup broth, fish sauce, and peanut butter. Add the butternut squash, cinnamon, ginger, and lime juice. Season lightly with salt and pepper. Cover and cook on low for 4-5 hours or on high for 2-3 hours. 2. Stir the kale into the curry and cook 5 minutes until wilted These Butternut Squash Buddha Bowls are the most colorful meal you'll ever eat! They're made with brown rice, crunchy chickpeas, roasted butternut squash, greens, avocado, and harissa sauce. Make a double batch of these bowls for a healthy and delicious meal prep recipe for the week! Prep: 15 Cook: 30 Total: 45 minutes. Fat 27 Carbs 80. Butternut Squash Curry Bowl Plant-based. Nutrition Facts. Serving Size. bowl. 1 bowl = 298g. Amount Per Serving. 330. Calories % Daily Value* 22%. Total Fat 14g. 20% Saturated Fat 4g Trans Fat 0g. 0%. Cholesterol 0mg. 42%. Sodium 960mg. 13%. Total Carbohydrate 38g. 50%. Dietary Fiber 14g Total Sugars 7g. 2%

Evol Plant-Based Butternut Squash Curry Bowl, 10.5 oz. Evol Plant-Based Butternut Squash Curry Bowl, 10.5 oz $ 3.89 Each In Stock at Your Store. Grand Chute Check Nearby Stores. Check Nearby Stores. Enter address, city, or ZIP code. Radius Find a Store. ×. Cancel Continue Continue. Only. Heat a dutch oven, large pot, or large high-sided skillet to medium-high heat with 1 TBSP coconut oil. Add onions and saute 4-5 minutes. Next add butternut squash, minced garlic, and ginger. Stir to mix. Season veggies with curry paste, yellow curry powder, brown sugar, and soy sauce

Butternut Squash Winter Harvest Grain Bowl with Curry

  1. seeds, cloves and saute over low heat. Now add onions, ginger, garlic and saute for a
  2. BUTTERNUT SQUASH CURRY. This vegan butternut squash curry is the perfect weeknight dinner for the winter. It's filling, flavorful, and comes together very quickly. I used curry powder, ground coriander, and red pepper flakes to flavor the dish, and you can find all of them in the spices section at Nugget Markets. I usually buy them from the.
  3. , and chili powder. Since the butternut squash and coconut milk give a sweetness to the curry adding mustard powder and chili powder brings in some heat and balances the sweetness
  4. How to make roasted butternut curry: Start by preparing the butternut squash. The easiest way I find is to cut off both ends, peel the skin and cut in half lengthways. From here you can scrape out the seeds and stringy insides with a spoon, it will come out easily. Cut it into roughly equal sized cubes, about 1 cm big. It should make around 3-4.
  5. utes. Cook butternut squash: To the pot, add the rest of the coconut milk and fish sauce

Video: Bowl of Curry Butternut Squash Soup - Guild Wars 2 Wiki (GW2W

Evol Plant-Based Butternut Squash Curry Bowl Review

Add the butternut squash or pumpkin, coconut milk, lentils, water and salt. Mix well to combine and pick up the tomato from the bottom of the pot. Close the lid and pressure cook for 4 minutes. Carefully quick release the pressure slowly once cooking time is done. Open the lid and fold in the spinach and mix thoroughly Directions. Preheat oven to 400°F and Line a large baking sheet with foil. Combine 2.5 cups of butternut squash, a glug of olive oil, salt and pepper, and 1 Tbs of curry powder in a large mixing bowl and toss till all the butternut squash is coated in the oil and curry powder.Place it on the baking sheet and spread them out, taking up only half the sheet

The Science of Slimming, Satisfying, Sumptuous Soups

Here we have warm curry spice blended with tomato, onion and ginger- a slight twang of tamari, and a drizzle of maple syrup sweetness, rounded out by a smooth, creamy coconut finish. It's comfort in a bowl. And right now comfort is everything. Butternut Squash and Chickpea Curry Adapted from a recipe by Isa Chandra Moskowitz Ingredients Add garlic and ginger and cook for 2 minutes. Add curry paste, curry powder, turmeric and butternut squash and cook for another 2 minutes while stirring. Add rest of the ingredients (except spinach and toppings), stir, cover and cook for 10-15 minutes on or until squash is tender. Add spinach and stir until fully wilted Butternut Squash Green Curry Rice Noodle Bowls are a definitive solid solace nourishment for occupied weeknights. These dishes are loaded up with butternut squash, fresh veggies, rice noodles, and a satiny coconut milk green curry sauce. Lime juice, cilantro, and scallions light up this comfortable dish and make it over-the-top flavorful Transfer the pork to a clean bowl and set aside. Reduce the heat to medium-high and add the remaining oil to the wok. Add the chilies, shallot, and lemongrass, and cook while stirring for 2 minutes. Add the curry paste and 1/4 cup water and stir and cook 2 minutes more. Add the butternut squash, lime juice, sugar, fish sauce, half the coconut.

Indulge in delicious Indian cuisine with an Evol Plant-Based Butternut Squash Curry Bowl. This plant-based vegan bowl combines butternut squash with peas, chickpeas, red bell peppers and jalapeno peppers in a curry sauce, on a bed of riced cauliflower and lentils, for a mouthwatering meal that is conveniently ready in minutes Butternut Squash Cornbread is the perfect bread for fall! Seasoned with Cinnamon and Curry for a robust and aromatic flavor. Place the squash halves in a large bowl, and peel off the skin. In most cases, it will come off very easily, since roasting created a layer of steam separating it from the flesh.. Horseradish Chicken, Butternut Squash, and Zucchini Sheet Pan Dinner. Rating: 4 stars. 1. This horseradish chicken with sage and Parmesan butternut squash, and garlic zucchini is on your table for dinner in less than 1 hour. 3 different flavors, 3 medium bowls, and all cooked on 1 sheet pan. By Chef Mo Add the tomato paste, curry, cumin, and turmeric and continue to stir about a minute more. Then add the lentils, salt/pepper, and broth and bring to a boil. Turn the heat down, put the lid on, and simmer 15 minutes. Now add the butternut squash, sweet potato, and carrots, put the lid back on and simmer about 15 minutes more until almost fork. While squash is roasting, cook farro. Drain and cool slightly. While squash is roasting and farro is simmering, whisk together dressing ingredients. In a large bowl, mix together cooked butternut squash, farro, seeds, and cherries. Drizzle with dressing and toss to coat. Taste and adjust seasonings

Butternut Squash Soup Recipe - Mary Ellen Diaz | Food & Wine

After cleaning, cut the chicken up in small pieces. Place the chicken in a bowl with distilled vinegar and cold water. Let soak for 1-2 minutes. Rinse the chicken with cold water. Add the chicken, curry, garlic, onion, scallions, dry tithes and ginger to the bowl. Sprinkle the Complete seasoning Sazon, Accent seasoning and salt Butternut Squash Curry with tofu has a perfect balance of sweet and spicy. This is creamy and has amazing Thai flavors. Make use of all those fall favorite Butternut Squash in this delicious curry. Hearty Thai Butternut Squash Curry tastes amazing when served with noodles or even with a bowl of rice

Butternut Squash Curry Purely Kayli

Which in this case is an overflowing bowl of creamy, herby, curried butternut squash soup. This soup, like my Easy Pumpkin Soup with Parmesan Popcorn Crunch, is an autumn go-to because it's just so cozy. The flavors (red pepper flakes, ginger, garlic, curry paste) provide such a yummy yet unique result Bring to the boil, whisking, then simmer for 10-15min, until thickened. Blitz with a stick blender (or in a blender) until smooth. Return to pan, if needed. Put breadcrumbs in a shallow bowl. Pat. Instructions. In a wide pot, a dutch oven, or skillet, melt butter. Sautee onion, garlic until onion becomes translucent and garlic fragrant. Add in the arborio rice and stir constantly for few minutes. Pour in the wine and take it to almost boil. Stir in the diced butternut squash, and follow with ½ chicken broth

1/2 cup raw pumpkin seeds (or butternut squash seeds, rinsed and dried) In a large dutch oven, warm the olive oil over medium heat. Add the shallots, garlic, and ginger and cook for 5 minutes. Add the curry powder and toast the spices for 30 seconds, releasing the spices' flavor. Stir in the squash, coating it in spices The curry cooks slowly, covered, on top of the stove or in a low oven in a covered casserole. Slow and gentle cooking preserves the shape of the butternut squash and lamb pieces. The photo below on the left is the curry before cooking and the one on the right the fragrant results. Kitchen Notebook Place butternut squash halves on baking sheet with the cut side up. Divide the butter pieces among both halves. (For Vegan: Skip the butter and brush Butternut Squash with Olive Oil.) Season each half with brown sugar, cinnamon and salt. Roast the squash for 45-55 minutes, until tender when poked with a fork Butternut squash: Cut the butternut squash from ends and peel the outer skin with a peeler and cut into cubes. Chickpeas: you can use either boiled or canned chickpeas; Any plant-based milk: It gives the curry a rich, creamy, and thick consistency.I would recommend using coconut milk for this recipe but you can use any as per your preference; Veggies: diced tomatoes, sliced onion, and kale. Add squash, potato, coconut milk, chicken broth, and fish sauce; stir. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 5 minutes. When cooking is complete, use a quick release. Ladle about half of the mixture into a high speed blender and blend until completely smooth

In a bowl mix yoghurt, cream and garam masala. Add it to the chickpeas-butternut squash curry. Mix well and cook for another 2 minutes on sauté mode. Garnish with cilantro. Tastes best with rice or couscous. You can also eat it with your choice of bread Heat a large pot over medium heat. Once hot, add coconut oil, yellow onion cook for 5 minutes until translucent.Add the garlic and cook for an additional 2-3 minutes, stirring frequently. Add butternut squash and season with a salt/pepper, curry powder, and ground cinnamon.Stir to combine the flavors, and cook for an additional 4 minutes. stirring occasionally In a large saute pan, add 1/2 tablespoon oil and let it get hot, about 30 seconds. Add shrimp and salt and pepper and cook for 3-4 minutes, flipping once until cooked through. Remove from pan and set aside. Add remaining oil to the pan. Add broccoli and cook for 5 minutes, stirring occasionally

Bowl of Butternut Squash Soup. Source Discovery Type Soup Output qty. 2 Discipline Chef Req. rating 350 Chat link API API. Ingredients. Instructions: Preheat the oven to 400 degrees. In a medium bowl, toss the diced butternut squash and pumpkin seeds with the olive oil, salt and pepper to coat evenly. Spread the squash and pumpkin. In a large bowl combine the sweet chilli sauce, turmeric, curry powder, chilli sauce, salt, a squeeze of lemon and the oil to make the marinade. Add the cauliflower and butternut squash slices and coat in the marinade Butternut + Beet Bowls. July 27, 2021; It's about that time of year again- time for the summer doldrums. I, for one, totally fall victim to this spell. The heat, the humidity, did I mention the heat? It doesn't help this year that wildfire smoke is literally making everything hazy and thick squash is tender. 4. Add spinach and cook until wilted, about 1 minute. Taste the sauce and season with salt as needed. 5. Scoop rice into serving bowls and ladle curry over. Garnish with a generous amount of crushed peanuts

Curry dressing: 1 - 2 tablespoons coconut butter. ½ - 1 tablespoon curry powder. Juice of 2 limes. Red pepper flakes. ¼ teaspoon salt. METHOD. Preheat oven to 375°F Infuse in the oil for about 30 seconds. Fry the chopped onion for about 5 minutes, until soft and translucent. Add the garlic and ginger paste with the chillies and stir well. This is your base masala. Fry for a minute or so. Add the butternut squash and stir well to coat with the masala ingredients. Stir in the coconut milk and bring to a simmer In a large bowl, toss the squash with olive oil, curry powder and ginger and season with salt and pepper. Spread the squash on a baking sheet in a single layer and roast in the oven for 25 minutes In a bowl, toss the butternut squash with two tablespoons of olive oil and salt. Pour the squash onto a baking sheet and try to spread out the pieces as much as possible. Roast for 30 minutes. Note that you will only use half of the squash for this curry and you'll freeze the other half for future recipes (so you don't have to chop again! Start by prepping ingredients: dice the shallot, mince the garlic and ginger. I peel the ginger with a spoon or vegetable peeler and then finely mince it. Peel and then dice the butternut squash to get about 4 and 1/2 cups. Set aside. Heat the coconut oil in a large, deep skillet over medium-high heat

Peel and seed the squash, and chop that into bite-sized pieces as well. Add all of the vegetables to the pot. Add cilantro, coconut milk, vegetable broth, and spices to the pot. Secure pressure cooker lid, and set Instant Pot to Stew setting with the timer at 4 minutes. Once Instant Pot is done, release the pressure. Remove lid, and store curry Close the lid and seal the pot. Press the Manual or pressure cook button and cook the squash curry for 6 minutes on HIGH. 18. Once the cooking time has elapsed, turn off the Instant Pot. Allow the pressure to release naturally for 10 minutes, then do a quick pressure release. When the pin drops, carefully open the lid Saute chicken in a large pot until browned, then remove. Add butternut squash, carrots, garlic and ginger, cooking for 4-5 min until veggies start to get tender. Meanwhile, make rice in a rice cooker. Add broth, coconut milk, curry powder, turmeric and salt to pot of veggies, bringing to a boil. Let simmer for 15 minutes Meanwhile dice the peeled butternut squash to match the size of chickpeas. Once the onions are tender, add the curry paste and cook for a minute or so stirring the whole time, then add the squash, chickpeas, coconut milk, desiccated coconut, water and a pinch of salt, bring it to a boil by turning the heat up

What Do Vegans Eat? - The 55 Most Popular Vegan Recipes

Butternut Squash Curry - Delish Knowledg

Add coconut oil and squash to a Dutch oven or large skillet. Cook squash over medium heat about 15 minutes, or until fairly tender. Add bell pepper and green onion and cook 4-5 minutes to soften. Add garlic, ginger, and chickpeas and cook 1 minute. Add curry powder, tamari, peanut butter, and coconut milk To make the curry: Step 1 - Sauté the onions, then add the garlic, chili and curry powder. Step 2 - Add the cornflour, stir it all up then add the water gradually, stirring to work out any lumps. Step 3 - Add the squash and coconut milk, then simmer until the squash is fork tender

2 Dozen Scrumptious Vegetarian Noodle Bowls - The Cottage

Roasted Butternut Squash Couscous Bowls Chelsea's Messy

Instructions. Heat a large pot over medium heat. Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently. Add butternut squash and season with salt, pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally Cook for about two minutes then add the turmeric, garam masala, ground coriander and cumin seeds, mix well and cook for about 1 minute. Making sure not to burn the spices. Now pour in the tin of tomatoes and stir, add the butternut squash, peppers and chickpeas, and stock. Add the salt and pepper Remove cinnamon stick and add the squash, carrots and apple, continue to stir for 1 minute. Pour in coconut milk and water, mixing well. Cover and simmer over low heat for 10 minutes

Quick and easy vegetarian curry {15 minutes} - Family Food

Thai Butternut Squash Red Curry Recipe Little Spice Ja

Butternut Squash Curry. Butternut squash is an excellent starting point for a vegetarian curry. Easily available, sweet and wholesome - it makes a very good curry ingredient and this curry is very easy to cook. The sweetness of both the squash and the pepper are delicious. I served it with wholemeal basmati rice If you're roasting the butternut squash seeds, preheat the oven to 140°C / 284°F. Remove the fibrous strings from the seeds and add the seeds to a roasting tray. Drizzle with a light splash of vegetable oil and season with salt and pepper. Roast for 15 minutes or until the seeds start to pop, then leave to one side How to make a vegan butternut squash curry. It's super easy! STEP 1: Add the onion, ginger and garlic to a large non-stick frying pan or saucepan. Sauté over a medium-high heat for 2-3 minutes, until fragrant. STEP 2: Add the eggplant, mushrooms, tomato paste and smoked paprika Roast for 40-45 minutes, until soft and a little caught at the edges. 3 On a floured worktop divide the dough into 6 portions and roll each one out into a disc about 18cm in diameter. Place the discs of dough into 6 small lightly greased ovenproof bowls, approximately 700ml in volume, lining the bowls with the bread Bring to a boil, reduce heat, cover and simmer until the squash is tender (approx 25-30 minutes). Roughly squash a few pieces of the squash as it helps thicken the sauce. Stir in the coconut milk until creamy. Add the spinach and stir until wilted. Taste and season with salt and black pepper as needed

Butternut Squash Curry Allrecipe

1. - In a medium-size pot, heat the oil on medium heat. 2. - Add the butternut squash, bell pepper, onion, salt, and pepper. Saute the veggies for 5 min. Next, add the garlic and white parts of the scallion. Stir them in with the veggies and cook for an additional minute. 3. - Pour in the stock and add the curry paste Peel, wash and cube the squash into 1 inch pieces. Then in a bowl, toss them with 2 tablespoon olive oil, 3/4 tablespoon salt, 1/2 the black pepper, 1 tablespoon curry powder, 4 cloves garlic smashed and brown sugar. Then onto a roasting tray (single layer) and into the oven at 400 F. As the squash roast off it's time to marinate the chicken. Butternut squash curry is a wonderful vegan lunch or dinner to make in advance for meal prep. There are a couple of different ways to cook this recipe ahead of time. Of course, you can make the whole recipe in its entirety and store it in an airtight container in the refrigerator for about a week or the freezer for up to three months

Directions. In a small bowl, combine the spices; set aside. Set the Instant Pot to high sauté. Add ghee, onion, and garlic and season with salt and pepper. Cook, stirring occasionally, until. Squash + Apples. Get yourself a big bowl! Begin by peeling the butternut squash. Cut off the top and bottom and then stand it on it's flat bottom. Cut the squash in half, and scoop out the seeds. With a flat side against the cutting board, make 1/2 slices. From there, continue to break down the squash until you are left with roughly 1/2. Preheat the oven to 200°C. In a baking tray, arrange the squash pieces and drizzle with 1tbsp oil. Cook in the oven for about 20 minutes. Heat a large pan with the rest of the oil and gently sweat the onion and garlic for 5 minutes. Add the spices and coconut milk and leave for 5 minutes, stirring. Finally, add the squash pieces, raw cashew. To make the Buddha Bowls, divide the arugula among four bowls. Add a quarter of the quinoa, black beans, butternut squash, and apple to each. Drizzle each bowl with Tahini Lime Dressing and top with a quarter of the pumpkin seeds. (The quinoa, black beans, and butternut squash can be served either warm or cold. Mix well until all the curry paste is evenly coated into squash. Add vegetable broth and allow squash to cook well. Once butternut squash is cooked through, pour coconut milk, add in fish sauce and sugar, stir. Add baby spinach (I used normal spinach, chopped into small pieces), mix thoroughly well