Gingery Butternut Squash and Tofu Curry

When I saw this recipe in Health magazine, I was anxious to try it. I love butternut squash but had never thought of putting it in a curry. I adjusted the recipe to use a mix of spices instead of the curry sauce that was called for and was very pleased with the result. Next time I make it, I will be leaving out the tofu. I didn't do an adequate job of soaking up the spices and tasted like an off note to me. However, not everyone who tried the dish agreed with that assessment, so I am sharing the recipe with the tofu for all of the tofu lovers.

Gingery Butternut Squash and Tofu Curry
2 tsp olive oil
20 oz cubed butternut squash
1 large onion, diced
3 cloves garlic, minced
3 tbsp curry powder
1 tsp cinnamon
1 tsp ginger
1 tsp turmeric
1 tsp cumin
1 tsp salt
1 cup light coconut milk
1/2 cup water
4 oz tofu, patted dry
1/2 lb broccoli, cut into 1 inch pieces

1. Heat oil in a large saucepan over medium heat. Add onion, garlic, and spices. Cook until onions are transparent. Add squash and continue cooking until squash begins to soften (about 10 minutes).
2. Combine coconut milk and water, whisking well. Place tofu in the saucepan; add milk mixture. Cover pot and simmer until squash is tender (about 7 minutes).
3. Remove lid. Add broccoli; simmer until tender (about 5 minutes).
5. Yields 4 servings, each serving plus 3/4 cup rice contains 291 calories