Thai Flavored Butternut Rice with Chicken & Naan

2 packages of precut butternut squash (2 lbs)

2 T olive oil

1 jalapeno pepper, seeded & minced

1 t grated ginger

1 lb skinless, boneless chicken cut into bite sized strips

1 T red curry paste

1.5 t fish sauce

160 ml can of thai coconut milk (3/4 cups)

Zest of 1 lime

Pinch of salt

Garnish with cilantro leaves & lime wedges

Place squash in food processor using chop not puree.  My food processor is small to med size so I did this in 2 batches.  (I try to sneak in as much veg as I can in every dish)  

Heat 1 T olive oil in a large skillet over med high heat.  
Add jalapeno & ginger and cook 1 minute until fragrant.  
Add chicken and cook 7 t 10 mins until chicken no longer pink.  
Stir in curry paste and fish sauce and cook for 30 seconds more.  
Once heated and combined, remove chicken from the pan and keep warm.    
OR cover and wait until dinner to prepare.

Add remaining oil to the pan.  Place the butternut squash rice in the pan and spread evenly and pat down in the pan.  Cook for 4 mins without stirring.   
Turn / flip squash in portions and repeat for the other side until tender and slightly golden brown.   Note brown bits add flavor!    
(Stop here if making ahead)

Stir in coconut milk, lime zest and a pinch of salt. 
Top with chicken pieces and serve with cilantro leaves, lime wedges and of course warm naan!