Vegetarian

Hubbard Squash Coconut Curry is for Side Dish.

Hubbard Squash Coconut Curry takes 20 minutes to prepare.

Hubbard Squash Coconut Curry takes 20 minutes to cook.

Hubbard Squash Coconut Curry makes 8 servings.

The ingredients for Hubbard Squash Coconut Curry are:

6 cups of diced blue hubbard squash
1 can of coconut milk
2 cups homemade chicken stock
1 large onion
3 cloves of garlic
2 tsp. finely chopped ginger root
2 jalapeno peppers, finely chopped (optional)
1 tblsp. curry powder
2 cups fresh green beans
1 tsp. salt (to taste)

Here is how you make Hubbard Squash Coconut Curry:

Hubbard squash is notoriously difficult to cut! Before you begin, throw the whole squash, on a baking sheet, into a 300 degree oven for 15 minutes. Now the squash will be easy to skin and dice.In a large skillet over medium-high heat, pour half the chicken stock, the diced squash, and salt. Bring to a boil. Add the onion, peppers, garlic, and ginger, and let cook down until tender. Add the rest of the chicken stock, coconut milk, green beans and curry powder, mixing well. Depending on how thick you like your curry, let the mixture cook down until desired texture. Enjoy!Number of Servings: 8Recipe submitted by SparkPeople user LADYZHERRA.

The nutritional information for Hubbard Squash Coconut Curry is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 133.9

• Total Fat: 7.4 g
• Cholesterol: 1.8 mg
• Sodium: 389.2 mg
• Total Carbs: 15.3 g
• Dietary Fiber: 1.7 g
• Protein: 4.8 g

Hubbard Squash Coconut Curry is Indian cuisine.