Butternut Squash in Coconut Milk

Butternut Squash in Coconut Milk

Butternut Squash in Coconut Milk


Makes 4 to 6 servings


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)


  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.

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