1. Heat 2 tablespoons olive oil in a large dutch oven over high heat. Add chicken and cook on high heat until browned on all sides. Remove chicken and set aside.
2. Reduce heat to medium-high and add remaining 1 T olive oil to dutch oven. Add onion and ginger. Cook for a few minutes until onion is soft. Add garlic and cook for about one minute more.
3. Add tomatoes and pumpkin puree to pan. Cook for about 8-10 minutes, until puree is lightly browned.
4. Add broth, coconut milk, curry & cayenne powders; bring to a boil and simmer for 10 minutes. Add chicken and butternut squash and simmer for 10 minutes longer.
5. Stir in lime juice and cilantro. Season to taste with salt and pepper. Serve over rice and serve.
To roast butternut squash, place on a sheet pan, toss lightly with olive oil, salt and pepper, and roast at 450 F until caramelized and fork-tender (about 15 minutes, depending on size). If your curry and cayenne have been sitting in your cupboard for a while (over six months), add at the same time as the garlic. This will help bring out some of the flavor (do this any time you have older spices that need refreshing).
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|Serving Size: 1 Serving (264g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 48 (26%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 65.8mg||20 %|
|Sodium 128.3mg||4 %|
|Potassium 426.3mg||11 %|
|Total Carbohydrate 12.7g||4 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 10.2g|
|Protein 24.8g||35 %|
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Calories per serving: 185
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