Butternut Squash in Coconut Milk
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/3 cup sweetened flaked coconut1 tablespoon vegetable oil1/2 small onion, finely chopped2 cloves garlic, minced1 cup unsweetened coconut milk1/4 cup packed brown sugar1/8 to 1/4 teaspoon red pepper flakes1 butternut squash (about 2 pounds), peeled and cut into large cubes1 tablespoon chopped fresh cilantroCilantro 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 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.
Serving Size: Makes 4 to 6 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SOLX1974.
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 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.
Serving Size: Makes 4 to 6 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SOLX1974.
Nutritional Info Amount Per Serving
- Calories: 325.0
- Total Fat: 17.6 g
- Cholesterol: 0.0 mg
- Sodium: 38.5 mg
- Total Carbs: 50.0 g
- Dietary Fiber: 7.7 g
- Protein: 3.7 g
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