1 butternut squash, peeled and diced evenly (or buy it already chopped, but make sure the pieces are even-sized so they cook evenly)
14 oz can coconut milk (I used a light version)
curry powder (I used mild, to ensure that it wouldn't be too spicy for the kids)
In a medium saucepan, heat the butternut squash, coconut milk and curry powder (enough to reach your desired taste, remember that it will intensify as the liquid cooks off) at a medium-high simmer, for about 10-12 minutes, or until the majority of the liquid is gone and squash is tender, but not mushy. Serve warm over brown rice. Reheats perfectly, store in fridge.
This was far and away, the kids favorite part of tonight's meal. One of my children also loves peas, so Trader Joe's Minted Peas ( found in the freezer case) was a big hit. The other likes roasted veggies, so the simple zucchini and tomatoes I roasted (at 400 for about 12-15 minutes in a bit of oil, lemon zest, s&p) was his runner-up part of the meal. Neither child liked Trader Joe's Palak Paneer (spinach with Indian cheese), and I'd have to agree that it wasn't very good, so I would leave that off next time.