• 1-1/2 Tbs. vegetable oil
• 1 onion, chopped
• 2 lbs. butternut squash, peeled and cut into 1 inch chunks
• 1/2 cup chicken or vegetable stock
• 1/4 cup coconut milk
• 1 tsp. red curry paste
• 2 Tbs. fresh cilantro, chopped

Heat oil in a pressure cooker over high heat. Cook onion 4-5 minutes, stirring frequently until golden. Add squash and cook 1 minute. Stir in remaining ingredients, except cilantro. Secure cover and bring to high heat. Cook exactly 6 minutes. Release pressure by running cold water over lid. Add cilantro and salt to taste.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 136, fat 6.1g, 37% calories from fat, cholesterol 0mg, protein 2.5g, carbohydrates 20.9g, fiber 5.7g, sugar 6.0g, sodium 76mg, diet points 2.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 3.2, Fruit: 0.0, Bread: 0.0, Lean meat: 0.1, Fat: 1.1, Sugar: 0.0, Very lean meat protein: 0.0

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