Creamy Butternut Squash Curry Over Rice

Prick the skin of the squash in several places with a fork. Microwave the squash for 2 minutes. Once it's cooled a little enough to handle, cut in half in the middle. Cut the halves in half so you have 4 quarters. Scoop the seeds out of the bottom of the squash with a fork or spoon and set aside. Carefully peel the skin off. Cut the squash into bite-sized cubes.

In a bowl, toss the butternut squash with two tablespoons of olive oil and salt. Pour the squash onto a baking sheet and try to spread out the pieces as much as possible. Roast for 30 minutes. 
Note: You will only use half of the squash for this curry and you can freeze the other half for future recipes or make another squash prep this week!

Cook the rice according to the package directions. 

Once the squash has been in the oven for 20 minutes, start the curry: Heat up a large skillet over a medium flame, then add the remaining olive oil, garlic, ginger and onion. Add a pinch of salt. Cook, stirring frequently, until the onions have softened and darkened in color, about 5-7 minutes. 

Add the curry paste to the pan and toss it with the garlic and onion mixture. Then add the drained tomatoes and 1/2 of the roasted butternut squash to the pan and toss to coat it in the curry mixture. Then add the coconut milk. Bring the mixture to a low boil and let it reduce a bit.

Turn off the heat and stir in the spinach until it wilts (you can cover the pan to speed this up). Squeeze 1/2 a lime over the pan and stir. Then divide the rice between three meal prep containers, followed by the butternut squash curry. Garnish with cilantro and lime wedges.