Ingredients
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1 (1 lb) acorn squash
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1 red bell pepper
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2 tbsp olive oil
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3/4 cup diced medium onion
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1 tsp minced garlic
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2 tbsp red curry paste
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1 cup low-sodium vegetable broth
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1 (14 oz) can coconut milk
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1 tbsp soy sauce
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2 tbsp lime juice
Steps
1
Peel the squash and cut into 1-inch pieces. Slice the bell pepper into thin strips.
2
Heat oil in a heavy-duty pot over medium heat. Add the onion and cook until soft, about 2 min. Stir in the garlic and curry paste; mix together until combined. Stir in the vegetable broth, coconut milk, and soy sauce. Bring to a simmer and add the squash and bell pepper.
3
Simmer for 15 min. or until squash is tender. Stir in lime juice and season with salt and pepper. Divide among 4 bowls.
Tips
Serve over Nature’s Promise Free from Rice.
