Butternut Squash with Coconut Milk and Curry

Let me start this post by saying that there is nothing wrong with this recipe. (Mark Bittman’s How to Cook Everything Vegetarian)But whatever you do, DO NOT BUY FROZEN BUTTERNUT SQUASH FOR THIS!!! This would make it 0-2 in terms of successful use of frozen butternut squash. I figured it would be convenient to have it on hand in the freezer. However, I will have to say it is probably only useful if you are making butternut squash soup. The texture is just too mushy. The recipe was delicious though. I could be happy with just the sauce over rice. It was super easy, and super fast. (Always a good combo don’t you think?) I’m on the fence about this recipe. I don’t know about the mix of the squash flavor, but perhaps it was also too soft. I think it would be better with a little more bite left in the squash. Try it and judge for yourselves.
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