Butternut Squash with Coconut Milk

Butternut Squash, Green Beans, Eggplants, Veggie Shrimp with Coconut Milk

1/2 of Butternut Squash (peeled and cut in cubes)
2 Cups of Green Beans (washed and cut)
1 Large Eggplant (washed and cut in cubes)
2 Packages of Yves Veggie Shrimp
2 tbsp Tamari
3 cloves of Garlic chopped
1 Large Onion
1 Can of Coconut Milk
Cooking Oil (I'm using Olive or Canola)


Directions:

Heat Cooking Oil in a pan, saute onions and garlic for 2 minutes. In the same pan, add Butternut Squash and Eggplants. Saute or stir for about 5 mins or until Butternut Squash is tender and add Green Beans, stir for 5 minutes. Add Veggie Shrimp and Tamari and stir for another 5 minutes. Pour in Coconut Milk, cover and simmer in low heat.


Serve with steamed rice.