recipe for Thai Butternut Squash with Celeriac and Peas

Ingredients

• 1 butternut squash, peeled and cubed
• 1 celeriac, peeled and diced
• 1 cup frozen peas
• 1 tablespoon vegetable oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon Thai red curry paste
• 1 can coconut milk
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 tablespoon brown sugar
• Salt and pepper to taste
• Rice or noodles for serving