Curried Butternut Squash

• 2 tbsp extra-virgin olive oil

• 1 medium yellow onion, diced

• 1 medium red bell pepper, seeded and diced

• 1 medium green bell pepper, seeded and diced

• 3 medium garlic cloves, minced

• 1 tsp curry powder

• 2 pounds butternut squash, peeled, seeded, and cut into small cubes

• 1/4 cup water

• Pinch sea salt

• 1 tbsp minced fresh cilantro

Combine the oil, onion, and bell peppers in a large skillet and sauté over medium-high heat for 3 minutes. Stir in garlic and curry powder and cook for 1 minute. Stir in squash, water, salt, and cilantro. Cover and cook over medium-low heat about 15 minutes. Mash or leave chunky and serve.

Each serving contains about 176 calories, 7.2 g fat, 0 mg cholesterol, and 116 mg sodium.