Butternut Squash Curry Stew

I had no idea what to do for dinner tonight. I had a butternut squash that needed to be used, and a couple of pounds of grass fed beef from Peasants’ Craft Farms. I also had a can of coconut milk, so I decided to make a delicious curry.

  • 1 butternut squash, peeled, cored, and cubed
  • 2 yellow onions
  • tons of garlic
  • 2 lbs of ground beef
  • tallow (beef fat) but any cooking oil should work  (coconut oil, olive oil, lard, bacon fat)
  • 1 bushel of fresh spinach, roughly chopped
  • 1 can organic coconut milk
  • 1 TBLS curry powder (more if you’re kids aren’t weenies like mine and can handle a bit of heat
  • shredded coconut

Cut up the onions in whatever way your family will eat them. I have to cut them up small so the kids won’t know they’re in there. Put in the pan with the meat and cook until the meat is brown.


While the meat is cooking, peel and chop the butternut squash so it looks like this:

When I look at this picture, it reminds me of Predator when the guy is hanging from the tree skinned…and then they realize he’s alive!

When the meat is cooked, transfer to a big soup pot. Add the butternut squash to the greasy pan that you just cooked the meat in.

Cook for 10-15 minutes, until the squash start to brown. Add to the pot with the meat. Turn on the element to a medium heat and stir in the can of coconut milk and curry. And more garlic, if you are madly in love it like I am. When it starts to get piping hot, add the roughly chopped spinach.

Stir the pot until the spinach is wilted. Turn the heat down a bit and let the pot simmer for about 10-15 minutes. After serving, sprinkle with pepper and a little bit of shredded coconut and enjoy dinner!




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