coconut curried butternut squash with kale

2 tbsp coconut oil
1 small butternut squash
1/4 tsp salt
plus more to taste
1 bunch kale
2 tbsp curry powder
1 tsp smoked paprika
or more to taste
1 can coconut milk
full fat
1 whole lime
zested then juiced
2 tbsp avocado oil
1/4 cup pine nuts
2 cups quinoa
2 tbsp cilantro
2 tbsp thai basil
Maldon sea salt
or any other crunchy salt
When we prepare this dish for our one year old daughter, we go easy on the salt. At serving time, we simply mix in some quinoa with cubes of butternut squash and sauce.
Cook the quinoa in a rice cooker and prep the veggies. Process the butternut squash by first cutting it in half lengthwise. Scrape or cut out the seeds then cube it small into 1/2" pieces. Keep the skin intact. Wash the kale and cut it into thin strips.
Preheat the large stainless skillet over medium-high heat then add coconut oil to coat it. Add butternut squash and season with salt. Saute until tender, tossing frequently for about 8-10 minutes.
Add kale and saute, tossing frequently, until wilted and tender.
Clear out the middle of the skillet and arrange the veggies into a "dance circle" along the perimeter. Add curry powder and paprika to the middle so that it comes into direct contact with the skillet. Stir constantly for about 1 minute until fragrant.
Pour in the coconut milk and stir to combine all the ingredients. Bring to a boil then drop the heat down to medium-low. Simmer for a few minutes.
Season with lime zest and juice from half of the lime. Stir to combine. Season with additional salt only if needed, then rest off heat.
Warm the avocado oil in a small pot over medium-low heat. Once warmed, add the pine nuts. Stir and cook until the pine nuts are browned.
Serve curry over quinoa. Garnish with cilantro, thai basil and toasted pine nuts. Season each serving with a fresh squeeze of lime. Sprinkle on a pinch of Maldon salt and enjoy immediately.