Slow Cooker Thai Butternut Squash Curry

Ingredients

• 1 medium Butternut squash
• 2 tbsp Red curry paste
• 1 can Coconut milk
• 1 cup Vegetable broth
• about 142 g Spinach
• 1 tbsp Lime juice
• 1 tsp Fish sauce

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Carefully peel the 1 medium butternut squash. Cut the squash in half lengthwise and use a spoon to scoop out the seeds and stringy bits. Cut the squash into 2.54 cm (2.5 cm) cubes.
2. 2Place the cubed 1 medium butternut squash into the ceramic insert of a slow cooker. Add the 2 tablespoons of red curry paste, 1 can of coconut milk, and 1 cup of vegetable broth to the slow cooker insert. Stir everything together until well combined.
3. 3Cover the slow cooker with its lid. Cook on the 'Low' setting for 4 to 5 hours (approximately 93.33°C / 93°C) or on the 'High' setting for 2 to 3 hours (approximately 148.9°C / 149°C). The curry is done when the butternut squash cubes are very tender and can be easily pierced with a fork.
4. 4Once the butternut squash is tender, remove the slow cooker lid. Stir in the about 142 g of spinach, 1 tablespoon of lime juice, and 1 teaspoon of fish sauce. Continue stirring gently until the spinach has completely wilted, which should take about 2-3 minutes.
5. 5Serve the Slow Cooker Thai Butternut Squash Curry immediately over cooked rice or quinoa.

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