Butternut Squash in Coconut Milk


  • 1/3 cup sweetened flaked coconut
  • 2 teaspoons vegetable oil
  • ½ small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup unsweetened coconut milk
  • ¼ cup packed brown sugar
  • 1 tablespoon fish sauce
  • + 4 more ingredients
    • 1/8 to ¼ 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)

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 r...

View full recipe at SpringPad


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