Thai Style Butternut Squash Curry

4 green onions ( I used ½ yellow onion diced)
3 tbsp minced ginger root
2 ½ cups butternut squash, cubed
1 can lite coconut milk
2 Tbsp fresh lime juice
1 Tbsp red curry paste
2 tsp sucanat (sugar cane natural)
1 pkg extra firm tofu, drained
2 cups swiss chard, chopped
1/3 cup basil leaves, julienned

Saute with tbsp water, the onion and ginger for 2 minutes.  Add tbsp water at a time if necessary to prevent sticking.  Add the butternut squash, coconut milk, water, lime juice, red curry paste and 2 tsp sugar.  Bring to a simmer.  Stir in tofu and simmer 20 minutes.  Add chard and basil and heat thru. 
Serve over brown rice or rice noodles