1 medium butternut squash, cut into 1/2″ cubes

1/2 lb. green beans

1 green bell pepper, chopped

2 Tbsp. olive oil
1 tsp. Curry Powder
Salt
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

2 c. cooked quinoa

INSTRUCTIONS:

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.