Butternut Squash in Coconut Milk

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Butternut Squash in Coconut Milk."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/butternut-squash-in-coconut-milk-recipe.htm>  02 December 2008.

Butternut Squash in Coconut Milk Photo
Butternut Squash in Coconut Milk
Yield: Makes 4 to 6 servings
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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.





This recipe appears in: Thai