Butternut Squash Thai Curry

Ingredients

-2 cups of cut up butternut squash or other winter squash

-1-2 cups of kale or other greens (optional)

-1 can of coconut milk

-1 1/2 cup of water or chicken broth or vegetable broth

-3 tablespoons of red curry paste (more to make it spicier, less to make it milder)

-If using water add 1 tablespoons of miso paste or your favorite chicken bouillon

-1/2 cup of sliced green onions

-1/2 cup of cilantro chopped

Instructions
Saute butternut squash with a little olive oil over medium high heat until it starts to turn a little brown. If you are using greens or kale add them now and keep sauteing until wilted. Next, Add coconut milk and water/broth along with curry paste. If using miso or bouillon add it at this time. Add green onions and cilantro and bring everything to a boil, reduce the heat and simmer for 10 to 15 minutes until it comes together. 


Serve over brown rice and enjoy!

Fresh Stop Turns 5

It has been five years since the Fresh Stop Mobile Market was launched to help food insecurity in food desert throughout Central Florida by providing fresh produce at affordable prices. Since its inception, The Fresh Stop has served over 40,000 people and distributed over 75,000 pounds of food.

In celebration of this milestone, Hebni hosted a birthday celebration on January 16th community to come out and celebrate. Attendees were able to take a tour of the Hebni facility and the bus to further learn more about the services offered by Hebni and the bus.  The event featured prizes, food demonstrations, music, and more! It was a fun and exciting event to have the community engage with the bus, and further, learn more about the programs and resources offered.

Make sure to follow us on our social media @thefreshstopbus or log on to our website www.thefreshstopbus.com for more info.