Curried Butternut Squash, Garbanzo Beans, and Collard Greens

1 tablespoon saffl ower oil
½ cup diced red onion 
3 cloves garlic, minced 
1 medium butternut squash, peeled, seeded, and diced
(about 2 cups)
1 cup canned low-sodium garbanzo beans
1½ cups skim milk  
1 cup nonfat dry milk  
½ cup low-sodium chicken or vegetable broth 
1½ teaspoons green curry paste 
1 tablespoon lime juice
4 cups shredded collard greens (about 1 bunch), or 1 16-ounce
package frozen chopped (thawed)
1 tablespoon coconut extract

Heat oil in a large skillet over medium heat. Add onion and garlic, and sauté gently until translucent. Add squash and beans, and stir to combine. In a small bowl, combine skim milk and dry milk; pour into pan. Add broth, curry paste, and lime juice, and stir to combine. Cover, reduce heat to low, and cook for 15 minutes. Add collard greens and coconut extract, and cook for 5
more minutes, or until squash is tender.
Makes 4 servings.