Like HowStuffWorks on Facebook!

Butternut Squash in Coconut Milk


Butternut Squash in Coconut Milk

Butternut Squash in Coconut Milk

Yield

Makes 4 to 6 servings

Ingredients

1/3 cup sweetened flaked coconut
2 teaspoons vegetable oil
1/2 small onion, finely chopped
2 cloves garlic, minced
1 cup unsweetened coconut milk
1/4 cup packed brown sugar
1 tablespoon fish sauce
1/8 to 1/4 teaspoon red pepper flakes
1 butternut squash (about 2 pounds), peeled and cut into large cubes
1 tablespoon chopped fresh cilantro
Cilantro sprig and purple kale (optional)

Preparation

  1. Preheat oven to 350°F. Spread coconut in baking pan. Bake 6 minutes or until golden, stirring occasionally. Set aside to cool and crisp.
  2. Heat oil in large saucepan over medium-high heat. Add onion and garlic; cook and stir 3 minutes or until tender. Add coconut milk, brown sugar, fish sauce and red pepper flakes; stir until sugar is dissolved.
  3. Bring mixture to a boil; add squash. Reduce heat to medium; cover and simmer 30 minutes or until squash is tender. Transfer squash to serving bowl with slotted spoon.
  4. Increase heat to high; boil remaining liquid until thick, stirring constantly. Pour liquid over squash in bowl. Sprinkle with toasted coconut and chopped cilantro. Garnish, if desired.

Check out more recipes for Thai



More to Explore