Recipe: Coconut Curried Squash

12 lbs. Butternut Squash peeled, cored and cut in 1/2 inch dice

2 each white onion thinly sliced

1 T ginger grated

2 ea garlic cloves chopped

4 T Curry Powder

4 T Red Curry Paste

1 ea lime juiced

1 teaspoon Cayenne

8 cans 13z Coconut Milk

2 tablespoons kosher salt

2 cups Golden Raisins

Sauté squash and onion until slightly tender. Add salt and spices and sauce until lightly toasted. Add remaining ingredients and simmer for 20-30 minutes or until squash is tender but not cooked through.

Serve with short grain brown rice.

Garnish with chopped almonds and fresh cilantro.