Curried Butternut Squash
2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
1 medium red and green bell pepper, seeded and diced
3 medium garlic cloves, minced
1 teaspoon curry powder
2 pounds butternut squash, peeled, seeded, and cut into small cubes
1/4 cup water
Pinch sea salt
1 tablespoon minced fresh cilantro
Combine the oil, onion, and bell peppers in a large skillet and sauté over a medium-high flame for three minutes. Stir in garlic and curry powder and cook for one minute. Stir in squash, water, salt, and cilantro. Cover and cook over medium-low heat about 15 minutes. Mash or leave chunky and serve.
Each serving contains about 176 calories, 7.2 g fat (36 percent calories from fat), 0 mg cholesterol, and116 mg sodium.