Coconut, shrimp, and butternut squash sauce

¾ cup chicken broth
1 ½ tsp brown sugar
1 tsp kosher salt
2 tsp tomato paste
¼ tsp crushed red pepper
¼ tsp ground black pepper
1 14 oz. Can light coconut milk
2 cups (3/4 inch) cubed, peeled butternut squash
1 cup julienne-cut red bell pepper
1 lb. Large shrimp, peeled, deveined, and halved lengthwise
2 cups hot cooked basmati rice (Cook more if you love rice. Multiply your dry rice measurement by 4 and this is how much cooked rice you’ll end up with.)
¼ cup lime juice
3 Tbs minced fresh cilantro

Options: Add yellow bell pepper, 1 tsp Thai red chile paste, omit brown sugar

Combine first 7 ingredients in a lg. Pan, stirring with a whisk. Stir in squash and red pepper; bring to a boil. Reduce heat, and simmer 10 min. or til squash is tender.

Stir in shrimp, bring to a boil. Cook 1 minute or until shrimp are done, stirring occasionally. Stir in rice, lime juice, and cilantro.

Serves: 4 with 1 3/4c. per person.