Birthday Brownie Ice Cream Sandwiches

This recipe is simple and
delicious.  Even my pickiest eaters (non-squash eaters) cleaned their
plates.  I made this for a cooking with pumpkin/squash class and it was a favorite.  

Thai Green Curry with Butternut
Squash and Basil



2 cans coconut milk (do not
shake)

1/2 coconut milk can filled with
water (optional)

3 tablespoons green curry paste

1 tablespoon fish sauce

1/2-1 butternut squash, peeled,
seeded and cut into small cubes

1 pound cubed chicken, fish, or
peeled shrimp (optional)

1 bunch basil, leaves picked



Place thick coconut
"cream" from top of coconut milk cans into a large saucepan. 
Add curry paste and cook until fragrant.  Add remaining thinner coconut
milk and 1/2 coconut milk can filled with water.  Simmer for 10 minutes
and then add fish sauce.  Add butternut squash.  Simmer until squash
is tender.  Add basil right before serving to maintain its bright green
color.  Serve over jasmine rice with warm pita
bread on the side for dipping or scooping any of the extra yummy
sauce. 



*I left out the meat, but I'm
sure it would be delicious if added.



Recipe slightly adapted from
Farm + House + Table