1 (15 ounce) can white kidney beans, drained and rinsed
2 teaspoons coconut oil, or oil of choice
1 onion, diced
1 (15 ounce) can lite coconut milk
1/2 cup chicken or vegetable broth
1/2 teaspoon fresh minced ginger
1 teaspoon coriander
1/2 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons fresh lime juice, optional
If you already have your butternut squash, rice, and chicken cooked, skip this paragraph. If not, read on. To cook your squash, cut it in half and scoop out the seeds. Place it face down on a baking sheet and roast at 400 degrees until it is fork tender, 30-45 minutes depending on the size of the squash. Once the squash is cooked you should be able to scoop the flesh out into a measuring cup. (Leftover cooked squash is great for butternut squash smoothies!) Cook 1 cup of dry rice according to the package directions. Cook the chicken until it the internal temperature is 165 degrees (bake it, grill it, whatever you like).
Heat your oil in a large saute pan over medium heat. Add the diced onion and cook until it is slightly browned, about 5-8 minutes. Stir in the coconut milk, broth, ginger, coriander, cumin, salt, and pepper. Allow to simmer for a few minutes.
Stir in the cooked squash. If needed, use the back of your spoon to break up some of the squash pieces until it is well-incorporated. Taste it, and if you prefer add more salt and pepper. Stir in the rice, chicken, and white beans and allow to cook a few minutes to heat thoroughly (unless you just cooked them and they are already hot). Finish with the lime juice, if you are using it. Enjoy!