When it comes to vegetables/fruit (especially squash), the Man of the house is more difficult to feed than our 8 month old Baby Jack.

When I served up this dish I neglected to tell him it was comprised primarily of his least favorite ingredient – the dreaded butternut squash (He thought it was sweet potato, which he does actually enjoy)

As he was ploughing through the plate, I revealed the truth…GASP!!!He was a little disconcerted, but also pleasantly surprised. He is now an ardent butternut squash fan and trusts my hash slinging abilities. Speaking of hash slinging, click here for a killer baked eggs and butternut breakfast hash recipe!



2-4 tbsp. olive oil

1/2 of a large butternut squash, peeled, roasted and cubed

2 cups of diced tomatoes

1/4 cup of coconut milk

2 tbsp. of curry

1 tsp. garam masala (optional)

Fresh cilantro (optional, but highly recommended)

2-3 cooked chicken breasts (optional)

1/2 cup quinoa (optional)



Preheat your oven to 400°F. Cut the Squash in half and remove the seeds, rinse and put the seeds aside. Chop half of the squash into 6-8 pieces and brush with olive oil. Bake for 30-40 minutes or until the edges are nicely browned.


Toast up those seeds in the oven while your squash is baking – just keep a close eye on them, as they will burn quickly at this temperature (5-10 minutes should do, with a rotation in between).

While your squash is baking you can also prepare the quinoa and chicken if you choose to use them:

Quinoa: Bring 3/4 cup of water to a boil. Then add 1/2 cup of quinoa and reduce heat to low, stirring occasionally. You will know the  quinoa is ready when you fluff with a fork and all the water has been absorbed. Cover and set aside.

Chicken: Heat 1 1/2 tbsp of olive oil on medium, add chicken to the pan and and cook through. Set the chicken breasts aside.

Sauce: In  a new pan heat 2-3 tsp’s olive oil on medium. Add chopped tomatoes and simmer off most of the water. Then add curry, garam masala (optional) and coconut milk, simmer for a few more minutes. remove the skin from the squash and cut into cubes, also cut the chicken (optional) into chunks, add it them both into the sauce and simmer for a few more minutes. Stir in a handful of fresh cilantro leaves (optional) and remove from heat. That’s it for the sauce!


The Man’s meal was served over quinoa. For my meal, I used the quinoa as a garnish only, which made it a low-carb dish.

This can also be served over cauliflower rice or with cauliflower rice pilaf as a side.

Don’t forget to toss those toasted seeds on your next salad.


A few recipes later, I discovered that peeling the squash with a regular vegetable peeler before roasting was quicker, and created less mess and less waste.