Thai Red Curry Chicken with Squash | Cook Smarts

Ingredients

• 4 cups Squash, kabocha, diced (sub butternut squash cubes; fresh or frozen)
• 1 Bell peppers, red, diced
• 2 stalks Lemongrass, fresh, finely diced (sub 1 tsp lemongrass paste / stalk)
• 1 tsp Ginger, fresh, grated
• 1 lb Chicken breasts, boneless and skinless, cubed
• 1 Limes, wedges
• 1/4 cup Cilantro leaves
• 2 Tbsp Oil, cooking
• 2 Tbsp Curry paste, red, more or less, to taste
• 1 cup Coconut milk, light
• 1/2 cup Water
• 1 Tbsp Fish sauce
• 1 tsp Honey
• 12 oz Cauliflower florets
• 1 Tbsp Butter