INGREDIENTS
2 tsp
brown sugar
24 oz
butternut squash
1 tsp
canola oil
1/4 cup
cilantro leaves
1/2 cup
dry roasted peanuts
1 1/2 tsp
fish sauce
1 tsp
fresh ginger
1 1/2 tsp
garlic
14 oz
light coconut milk
1
lime
1 cup
lower sodium beef broth
1 cup
onion
2 1/2 tsp
red curry paste
1/4 tsp
salt