Cooking with Aubrey

Curried Butternut Squash


This is the perfect weeknight recipe and frequently used in my winter repertoire. Especially now as a mom to a newborn and a preschooler, I appreciate the simplicity. To assemble this meal even faster, I've used a package of peeled and chopped butternut squash and a carton of  Trader Joe's fresh lentils.

Curried Butternut Squash


  • 1 butternut squash, peeled and chopped into chunks
  • Olive Oil
  • 1 Tbsp garam masala
  • pinch of red pepper flakes
  • 14 oz can diced tomatoes
  • 1 cup lentils, cooked
  • 1/2 cup coconut milk
  • Sea salt


  1. Preheat the oven to 400. Place the butternut squash on a baking sheet, drizzle with olive oil. Roast for 30- 45 minutes, until tender.
  2. Towards the end of the roasting time, heat a large skillet with olive oil. Add the garam masala and red pepper flakes, stir and saute for 30 seconds. Add the diced tomatoes and let it simmer for 5 minutes.
  3. Stir in the coconut milk and butternut squash. Season to taste.


Aubrey SchultzAubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at

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