Butternut Squash Thai Red Curry

Learning and practicing to cook confidently on my own has been on my resolutions list for years. Recently, I've finally taken on more responsibility and initiative in the kitchen to explore my style.

The 99-cent bargain bag of two butternut squashes at Berkeley Bowl was calling for me to cook something. I found this recipe from Little Spice Jar. This dish was very easy to prepare. Matthew and I baked the butternut squash and diced it, leaving the skin on for more fiber and less work. While cooking the butternut squash with the red curry paste, I blended the coconut milk with two Roma tomatoes and a tablespoon-sized chunk of ginger (so I wouldn't have to grate it) before adding it in. I made my own impromptu vegetable broth with powdered ginger, ground pepper, thyme, and ground coriander to minimize salt intake.