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Here Comes The Yum
Turmeric Ginger Spice

Here Comes The Yum Refill

- 1-2 pound Kabocha squash, sliced in 1" pieces lengthwise
- 2 Tbsp Here Comes the Yum Turmeric Ginger Spice (separated)
- ¼ tsp sea salt
- 1 lb package firm tofu, pressed to remove water, then cut into 1 inch cubes
- 1-14 oz can coconut milk
- 2 tbsp red curry paste (store bought from Asian grocer)
- ½ bunch kale, stems removed and roughly chopped
- fresh cilantro
- lime wedges for serving
- brown or white rice for serving
Directions
- Preheat the oven to 425˚F
- On a large baking sheet, spray with a flavorless oil of your choice (canola, vegetable, grape seed) spread the Kabocha squash splices evenly on the pan without overlapping.
- Sprinkle with 1 tbsp Here Comes the Yum Turmeric Ginger Spice Blend. Add sea salt and spray with another light coat of oil. Bake in the oven for 20 mins.
- Meanwhile, in a medium-sized bowl, add the coconut milk, remaining 1 tbsp Here Comes the Yum spice blend, curry paste and whisk until there are no lumps and the sauce is well integrated; set aside.
- After 20 minutes, remove the squash from the oven and tuck the kale between and around the slices of squash. Spread the tofu pieces evenly throughout and pour the sauce on top of the vegetables.
- Return to the oven and cook for 15 minutes or until squash is for tender.
- Sprinkle with cilantro and lime wedges and serve with rice.
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