Curried Squash Sauce

Serves approx. 4-8

2 tbsp District Spice Currying Favor blend
1 small pumpkin, medium butternut squash, or medium hubbard squash
1 can (15 oz) coconut milk (less for thicker sauce)

Preheat oven to 350 degrees.

Slice squash in half, scoop out seeds.  Place on baking sheet, cut side down.

Cook approx. 45 minutes, or until squash is soft.

Scoop squash from one of the halves into blender.  Add District Spice Currying Favor blend and coconut milk.  Puree, and serve over rice, vegetables, and/or meat.

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