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Ingredients:

• 2 pounds butternut squash
• 2 tablespoons olive oil, divided
• 1 bell pepper
• 1/2 cup onion
• 4 big garlic cloves
• 1/2 pound shrimp
• 1/2 teaspoon turmeric
• 1 teaspoon fresh ginger
• 1/2 teaspoon curry paste
• 1/4 teaspoon cumin
• 1/4 teaspoon allspice
• 1/2 cup chicken broth
• Plain yogurt, for garnish

Directions:

Peel, seed, and dice butternut squash. Toss with olive oil, salt, and pepper and roast in a 425 degree oven for 30 minutes or until tender, stirring once.

Heat a skillet over medium heat, add 1 tablespoon oil, and saute peppers, onions, and garlic for 5 to 7 minutes until soft. Add shrimp and cook for 2 minutes. Add cooked squash, spices, and chicken broth. Bring to a boil and then remove from the heat. Divide between two plates and drizzle with a little yogurt before serving.

Serves 2.

Nutrition:

Substitutions:

Recipe courtesy of My Recipes.