Espresso and Lime

1 Preheat your oven to 400 degrees
2 Place peeled and cubed butternut squash on a baking sheet
3 Drizzle with 2 tablespoons of olive oil, season with salt and pepper and toss to combine
4 Bake for 40-45 minutes or until fork tender
5 While the butternut squash is baking, combine 2 tablespoons of olive oil and the minced ginger, garlic and serrano chilies in a medium saucepan and place over medium to medium high heat
6 Allow the mixture to cook, stirring occasionally to scrape up brown bits from the bottom of the pan, until it begins to brown and become very fragrant
7 Add 1 tablespoon of tomato paste and the spices and stir to combine
8 Cook for 2 minutes, stirring consistently
9 Add the quartered tomatoes, 3/4 cup of water and a pinch of salt and pepper and bring the mixture to a simmer
10 Simmer for about 15 minutes or until the tomatoes have broken down
11 Transfer the mixture into a food processor or blender and pulse until smooth
12 Return the mixture to the sauce pan and place over medium low heat
13 Add 1/2 can of coconut milk and simmer over low heat from several minutes
14 Add the roasted butternut squash cubes and toss in the sauce
15 Serve with rice (optional) and garnish with finely chopped cilantro and lime wedges