Butternut Squash in Coconut Milk
Browse the recipe Butternut Squash in Coconut Milk
Butternut Squash in Coconut Milk
YIELD Makes 4 to 6 servings
See Cooking Videos
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:
- Preheat oven to 350°F. Spread coconut in baking pan. Bake 6 minutes or until golden, stirring occasionally. Set aside to cool and crisp.
- 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.
- 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.
- 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.
This recipe appears in:
Thai