Butternut Squash in Coconut Milk

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Nutritional Info

Servings Per Recipe: 4
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

View full nutritional breakdown of Butternut Squash in Coconut Milk calories by ingredient

Introduction

Butternut squash with Thai kick. Great side or main dish not only for vegetarians/vegans.
Recipe from: Thai cooking & more. Butternut squash with Thai kick. Great side or main dish not only for vegetarians/vegans.
Recipe from: Thai cooking & more.

Minutes to Prepare: 10

Minutes to Cook: 40

Number of Servings: 4

Ingredients

1/3 cup sweetened flaked coconut

1 tablespoon vegetable oil

1/2 small onion, finely chopped

2 cloves garlic, minced

1 cup unsweetened coconut milk

1/4 cup packed brown sugar

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)

Directions

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.