Butternut squash, eggplant, and box pepper curry
Chop squash into bite size pieces. Roast at 425 for 20-25 min
Sweat onion, garlic, ginger, and box peppers in a heavy bottom pan. Add eggplant, cumin, curry powder, chili powder, and garam masala, cover and cook 10-15 min until eggplant is tender. Add roasted squash, tomatoes (canned or fresh), mango chutney, coconut milk, and vegetable stock to achieve desired consistency,
Serve over rice cooked with lime juice and scallions.