INGREDIENTS

• 2 lbs. winter squash (about 4 cups diced)

• 2 shallots

• 2 cloves garlic

• 1 Tbsp grated fresh ginger

• 2 Tbsp olive oil

• 1 Tbsp curry powder

• 1 tsp ground cumin

• 1 15oz. can fire roasted diced tomatoes

• 1/2 cup water

• 1 13.5oz can full-fat coconut milk

• 1 pound Kauai Shrimp

• 1/2 tsp salt (or to taste)

Instructions

1. Peel and dice the butternut squash into ½-inch pieces. Dice the shallots, mince the garlic, and grate the ginger.

2. Heat a large skillet over medium. Add the olive oil, shallots, garlic, and ginger, and sauté for a few minutes, or until the shallots are translucent. Add the curry powder and cumin and sauté for one minute more.

3. Add the diced tomatoes and water to the skillet. Stir to combine and dissolve any browned bits off the bottom of the skillet.

4. Add the diced butternut squash and stir to combine. Place a lid on the skillet and let the squash simmer in the sauce for about 10 minutes, or just until fork-tender.

5. Add the coconut milk to the skillet, stir to combine, and heat through.

6. Once the sauce is hot again, add the shrimp to the curry and cook, stirring occasionally, until cooked through, 5 to 7 minutes. Season the curry to taste with salt, then enjoy!