Butternut Squash and Chicken Curry over Coconut Cauliflower Rice

Did someone say squash!?!?!? Seriously way too excited for fall for that sole reason. Regardless of how long the title of this recipe was, it sure was tasty! To tell you the truth, I thought it up while laying in bed Sunday night until approximately 2 am not sleeping. What was I doing? Thinking about food, apparently. Something about knowing I was going into work the next day made me not be able to sleep. Never fails.

I love squaaaaash! I can’t wait to eat massive amounts of it when it’s in season. I’m also planning on blanching and freezing some so I can have it throughout the winter.

We’ve been having chicken for the last three nights because the other night I roasted another delicious pastured chicken from the farm. It seriously feeds us for up to 5 days. So worth it. This is what it looked like before:

Those veggies fried in the fat were to die for. It also makes for yummy leftovers, which I used in this recipe. It took about an hour to put the whole thing together.

Butternut Squash Chicken Curry over Coconut Cauliflower “Rice”

Serves 2-4/ Prep time: 30 mins /Cook time: 20 mins

1 cup cooked, diced chicken breast (roughly one breast. you could add or take away as needed)

4 large carrots

1/2 of a medium butternut squash (I used the narrow, top part)

1 large onion

2 cloves garlic

1 can of coconut milk (full fat)

3/4 cup chicken or vegetable broth

1-4 tsp curry powder (I used 4 and it was VERY spicy)

1/2 tsp black pepper

1 tsp kosher salt

1/2 tsp rubbed sage

1/2 tsp cinnamon

1/4 tsp garlic powder

1/4 tsp onion powder

dash of cayenne

Cauliflower Rice–

1/2 head of large cauliflower

2 tbsp full fat coconut shreds

1-2 tbsp full fat coconut milk

salt, pepper

I first prepped veggies. I peeled the butternut squash by cutting the round bottom off and peeling the top part.I sliced the onion. I peeled and cut the carrots into small, bite size pieces. I minced the two cloves of garlic. I cut the squash into 1 “ cubes. Then I put them on the stove in boiling water and cooked them for 5 minutes. You don’t want them too tender or they will fall apart.

Meanwhile, I cut off the head of cauliflower and rinsed it, then broke the florets into the food processor. If you’ve never made cauliflower ‘rice’ you need to try it! So simple, easy and delicious. (Or you could always use regular rice). After the cauliflower is “riced” I put it in a microwave safe bowl with all the other ingredients, cook for four minutes, stir, then cook for another four minutes. Done.

Set a deep sauté or sauce pan on the stove on medium heat and add some coconut oil or lard. When it’s ready add your garlic. Let them get fragrant and add carrots.

Cook for 5-6 minutes, adding a tablespoon or two of your broth so the carrots get soft. Then add onions and a little more broth.

Cook for another 4-5 minutes until everything is nice and soft. After your squash is par boiled, portion out about 1/2 cup and process it to a puree. Add the rest of the diced squash and COOKED, diced chicken to the pot along with the coconut milk and the rest of your broth. Add the pureed squash to the mix.

The reason I thought I’d add this was because the pureed squash gives it a thicker sauce when finished. It’s optional, but it worked out well!

Now, add your spices! Feel free to experiment here and go up or down depending on your tastes.

Let it simmer for 15-20 minutes on low. When it’s done everything will have a deep brown and smoky smell.

Top coconut cauliflower rice with curry. Eat up!!

‘Twas good !

Do you ever get recipe ideas while laying in bed?

What vegetables do you put in curries?

WIAW: Lately

I really don’t usually participate in What I Ate Wednesday but I have ALL these food pics just sitting on my phone. I don’t have a day’s worth of eats, just some yummy stuff I’ve made lately that I thought was worth sharing.

This meal was a throw together that ended up being SO good

Grilled zucchini with a runny egg smothered in avocado basil pesto and tomatoes. OMGG

Yummy lunch last week- grass fed burger with grilled zucchini and rutabaga hash. Rutabaga is sautéed in coconut oil and mixed with shredded coconut.

 

One dinner last week- slow cooker beef shanks with roasted broccoli. I LOVE roasting broccoli or cauliflower in the oven with garlic, salt, pepper and olive oil.

Breakfast ( I guess I kind of went backwards) Saturday. Coconut rutabaga hash again with two drippy eggs. You have got to try rutabaga hash if you haven’t. Better than potatoes.

Fancy stem less wine glasses I got for my shower made their first appearance Friday night!

Delicious and colorful salad on Sunday with hard boiled egg, tomatoes, roasted/grilled peppers, banana peppers and scallions. YUM!

And I’ll leave you with the picture of the cupcakes I made for my kids Monday. I held my ground and didn’t eat one but they were devoured in no time. Two more days of school left ! Happy yet a little sad.

Most of my food pictures look nasty, but trust me they tasted good. I always feel inadequate in the ‘great looking food’ dept when it comes to blogging.

Anyone else feel the same way? Food looks nasty but tastes good?!?!

Delicious Sweet Potato Cauliflower Mash

I have invented something amazing!!! Okay I probably didn’t invent it. I know we’ve all ditched the white potatoes by now…duh…and you’ve probably heard of or even tried subbing mashed cauliflower for potatoes. I’ve tried this before and it was so-so. I wasn’t a fan of the chunky and gritty consistency. It was fine, but I wasn’t rushing out to make it again.

While making a Paleo Shepard’s pie last week I think I invented my new favorite substitute for mashed potatoes. Sweet Potato Cauliflower Mash. You MUST try this if you haven’t. It was rich, creamy and extremely flavorful.

I topped my Shepard’s pie with the mixture and it was heavenly.

 

Sweet Potato Cauliflower Mash

1/2 of a medium sweet potato

1/2 head of cauliflower

1-2 cloves of garlic

1/4 cup coconut milk

1 tbsp coconut oil

salt, pepper, and garlic powder

1. First, cook your sweet potato and cauliflower. I cooked my (whole) sweet potato in the microwave for 10 minutes.

2. Chop the cauliflower into florets and place in a saucepan filled with water. Cook until soft.

3. Meanwhile, heat coconut oil in a sauté pan.

4. Add garlic and whisk.

5. Add in coconut milk and bring to a simmer. Add salt, pepper and garlic powder.

6. Drain cauliflower. Cut your sweet potato in half and throw away the peel (you only need half).

7. Place cauliflower, sweet potato, and coconut milk mixture into your food processor and process until smooth.

8, Consume! Never eat white potatoes again!!!!

I put it on my Shepard’s pie

It was thick and creamy, unlike some cauliflower mashes I have made. The small amount of sweet potato really balances it out and the coconut milk makes it super-creamy! Try it!

What’s your favorite way to eat sweet potatoes?