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Butternut squash curry
Ingredients
  • 1 large butternut squash (about 2 ½ lb.), peeled, seeded, and cut into large chunks
  • 5 tbsp. neutral oil, divided
  • Kosher salt
  • 1 large red onion, coarsely chopped
  • 5 cloves garlic, minced
  • 2 tbsp. curry powder
  • 2 (13.5-oz.) cans full-fat coconut milk
  • 1 large bunch of curly kale (about 6.5 oz.), roughly chopped
  • Juice of 1 lime
  • ¼ c. chopped fresh parsley
  • ¼ c. sunflower seeds
  • Cooked rice, for serving
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