Cut butternut squash down the middle, lay both parts, seeds facing upward.
Put in a pan and bake at 420F until you can poke a fork through all of the squash parts.
Use 2 cups and put the rest in a bag to freeze for another recipe.
Combine all ingredients except for the orange pepper into a blender and blend on high speed until smooth.
Pour into a pan and add peppers and heat till warm.
pour over rice and enjoy!

Butternut squash 2 cups
Coconut aminos 2 tbsp
Orange bell pepper 1 pepper cut into strips
Almond milk 4 cups
Curry powder 2 tbsp
Garam masala powder 2 tbsp
Garlic powder 1 tbsp