Butternut Squash in Coconut Milk

I need to get better at taking food images :)

Ingredients:
1/2 large Butternut Squash, peeled and cut into bite size cubes
3 Tbsp of Peanut or Sesame Oil
1 Shallot (or onion if you prefer)
2 Garlic Cloves, chopped
1 tsp Coriander Seeds
1 tsp Cumin Seeds (I used powder since that is what I had on hand)
2 Tbsp chopped fresh Cilantro
1 Can Coconut Milk
1/2 Cup of water
1 Cup of nuts (I used sliced almonds and Pine nuts, toasted)

Garnish:
Lime Zest
Lime slices
Fresh chopped Cilantro

Directions:
Slice the butternut squash into bite-sized cubes. Heat pan with oil and add squash, garlic and onion for about 5 - 10 minutes. Don't let the squash get too soft at this point.
Stir in Coriander, Cumin and Cilantro and cool for 1 minute.
Add the coconut milk and water and bring to a boil. Lower heat and simmer for 15 minutes or until the squash is tender.
Turn off heat and add the toasted nuts.
I served this over Jasmine Rice (using a rice cooker), then garnished with lime zest, chopped Cilantro and half a lime which we squeezed onto before eating.

Enjoy!