Masu Crudo Recipe

Prepare the Butternut Squash

Peel, seed, and cube the butternut squash into bite-sized pieces.

Sauté Vegetables

In a large pot, heat olive oil over medium heat. Add chopped red onion and sauté for 3-4 minutes until translucent.

Add Garlic and Ginger

Stir in minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

Incorporate Spices

Add curry powder to the pot and stir well, cooking for 1 minute to toast the spices.

Add Butternut Squash

Add the cubed butternut squash to the pot and stir to coat with the spices.

Pour in Broth and Coconut Milk

Pour in vegetable broth and coconut milk, stirring to combine. Bring to a simmer.

Simmer Curry

Reduce heat to low, cover, and let simmer for 20-25 minutes, or until the butternut squash is tender.

Add Diced Apple

Stir in the diced apple and cook for an additional 5 minutes.

Season to Taste

Add salt and black pepper to taste, adjusting seasoning as needed.

Serve

Ladle the butternut squash curry into bowls, garnish with fresh cilantro, and serve with beet chips on the side.