Squash (or sometimes pumpkin) Curry

Ingredients
1/2 winter squash cubed (or sometimes pumpkin)
half an onion diced
kale
heirloom tomato
1 can coconut milk (I like Thai Kitchen)
curry paste (I like Mae Ploy Red Curry Paste)
chicken or tofu diced
garlic minced
ginger diced or grated
coconut oil
basil
Directions
1. Throw the onion, garlic and ginger into a big soup pan with the coconut oil and let simmer for 5 minutes.
2. Add the coconut milk and a spoonful of the curry paste diluted in hot water or chicken broth add some extra water as well.
3. Add the squash and bring everything to a boil then down to a simmer.
4. Wait until the squash is soft enough that you can cut through it with a fork (about 10 minutes depending on the size of the cubes).
5. Add the chicken or tofu and bring it back to a boil again and down to a simmer again . . . cook until the meat is no longer raw (about 5-10 minutes).
6. Add the kale and let the dish simmer for about 10 minutes.
7. At the very end add the tomato and basil.

If you like you can serve it over rice or quinoa.

Baked Squash

Now that it's fall, I make a lot of squash dishes. An easy one is baked kombocha squash. I cut the squash in half, and then cut thin slices. I place the slices on a cookie sheet and drizzle them with a sauce made out of canola oil, mirin, sesame oil, braggs or tamari sauce, red pepper spice or hot sauce, and mapple sugar or ground sugar. I mix up the sauce and flip the squash to make sure it is coated on both sides. If I have them on hand, I sometimes cut up carrots in flat strips and add them to the cookie sheet. I put the dish in the oven and cook it for 14 minutes at 350, flipping the pieces over at the mid point. You know they are done when you can put a fork through the thickest of the pieces (though ideally they are evenly cut).