This recipe is simple to prepare, providing you have all your ingredients sliced, diced and ready
to go ahead of time. You may substitute the greens and the zucchini with whatever other
vegetables you may prefer. When meat protein is desired, I recommend seasoning it with One
Love BBQ and Harissa-Jerk and serving it on the side rather than in this curry. Have a nice
pot of rice or quinoa prepared, as well as a handful of fresh herbs which are optional, but always
a nice touch for service.
2 lbs. diced Butternut Squash
1 large Vidalia Onion, diced
1/8 Cup Olive or Coconut Oil
1 bunch baby Spinach (2-4 oz)
1 medium Zucchini, sliced or diced
1 can Coconut Milk
1 cup Water
2 T. One Love Curry
2 T. Maple Syrup
2 tsp. Salt
Heat your oil in a large sauce pan on medium-high heat. When the oil is hot, add your squash
and onions. Stir them for about 7-8 minutes and allow them to slightly soften. Then remove the
pan from the heat.
Now, in a high-powered blender, add about 1/3 of the squash and onions, the coconut milk,
water, maple, salt and the One Love Curry. Puree until super smooth and creamy.
Finally, place the pan of remaining squash and onions back on medium heat. Pour into that pan
your blender sauce, spinach and zucchini. Stir all the ingredients well to combine. When the
sauce begins to bubble around the edges, give it another stir, put a lid on it and simmer it for 8-
10 minutes or until the squash and zucchini have reached your desired level of tenderness.
You’re now ready to enjoy that warm bowl of goodness!