1 medium butternut squash, cut into 1/2″ cubes
1 tsp. Curry Powder
1/2 tsp. minced red pepper flakes
1 Tbsp. minced lemongrass
3 Tbsp.s butter
2 Tbsp. nam pla (Thai fish sauce)
1 1/4 c. canned unsweetened coconut milk
1 cup salted cashews
1/2 cup roughly chopped cilantro
Toss chopped butternut squash with olive oil and spread in one single layer on baking sheet. Roast in 425 degree oven for about 25 – 30 minutes, turning once.
Meanwhile, bring pot of salt water to a boil. Add green beans and cook until just tender, about 20 minutes.
To make sauce, melt butter in a large skillet. Add bell pepper, lemongrass, curry powder, & red pepper flakes. Sautee about 10 minutes until belle pepper is soft. Turn down heat and add in coconut milk and Thai fish sauce. Let simmer 3 minutes to blend flavors. Add in drained green beans and butternut squash. Toss and simmer another 2 – 3 minutes until heated through.
Place cooked quinoa on platter. Top with curry. Garnish with cashews and cilantro and serve.