Curried Butternut Squash


  • 1 small to medium butternut squash, peeled, seeded and sliced into 1/2 inch slices
  • refrigerated coconut milk
  • curry powder
  • sea salt


  1. Preheat oven to 400 degrees.
  2. Lay squash slices in the bottom of a 9″ x 13″ glass baking dish.
  3. Pour coconut milk into dish, so that it covers the bottom of the dish.
  4. Sprinkle with curry powder and sea salt. (I only used about 1/4 tsp. of each.)
  5. Bake 10 minutes. Remove from the oven and turn squash slices over.
  6. Bake another 10 minutes and turn squash again.
  7. Bake a final 10 minutes.