Gingery Butternut Squash And Tofu Curry

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2 teaspoons olive oil

1 (20-ounce) package cubed butternut squash, large pieces cut in half

1 large onion, diced

1 cup curry-style simmer sauce

1 cup 1% low-fat milk

1/2 cup water

4 ounces cubed firm tofu, patted dry

1/2 pound (about 1 bunch) broccolini, trimmed and cut into 1-inch pieces

3 cups cooked jasmine rice

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