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Butternut Squash in Fresh Green Curry

Butternut Squash in Fresh Green Curry

Butternut Squash in Fresh Green Curry has the light fruitiness of coconut milk, citrusy cilantro, ginger and garlic and hot green chiles for a lively, fresh vegetarian main course.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: Butternut Squash, Butternut Squash in Fresh Green Curry, Green Curry
Servings: 6
Calories: 182kcal

Ingredients

  • 1 Butternut squash, about 1 1/2 pounds 
  • 2 tbsp Coarsely chopped shallot or onion
  • 1 tbsp Coarsely chopped garlic
  • 1 tsp Coarsely chopped, peeled fresh ginger root
  • 2 Fresh green jalapeños, or 1 fresh green serrano chile
  • ¾ cup Coarsely chopped cilantro leaves and stems, divided
  • 1 (14-ounce) can unsweetened coconut milk (about 1 3/4 cups), divided
  • 1 tsp Granulated sugar
  • 1 tsp Salt
  • ¼ cup Fresh basil leaves

Instructions

  • Trim off stem and blossom end of butternut squash. Halve lengthwise and scoop out and discard seeds and fibers. Cut into large chunks and carefully peel each chunk. Cut peeled chunks into 1-inch pieces; you will have about 4 cups. Set aside.
  • In a mini food processor or blender, combine shallot, garlic, ginger, chiles, 3 tablespoons water, and 1/2 cup of the cilantro and grind, pulsing and stopping often to scrape sides of container, until a fairly smooth paste forms. You will have about 1/4 cup bright green paste. Set aside.
  • Shake coconut milk can well. Spoon out 1/2 cup into a medium saucepan and bring to a gentle boil over medium heat. Cook, stirring occasionally, until thickened and fragrant, about 3 minutes.
  • Add curry paste and cook, mashing and stirring until paste is dissolved into coconut milk and heated through, 1 to 2 minutes. Add remaining coconut milk, 1/2 cup water, sugar, salt, and butternut squash. Increase heat to high and bring curry to a rolling boil. Stir well, reduce heat to maintain a gentle boil, and continue cooking until squash is tender and sauce is smooth and evenly colored a soothing green, about 15 minutes.
  • Cut all but a few of the basil leaves crosswise into thin strips. When curry is cooked, stir in basil strips and the remaining 1/4 cup of cilantro. Remove from heat and transfer to a serving bowl. Garnish with the reserved basil leaves and serve hot or warm.

Notes

Butternut squash is a challenge to peel. Use a chef’s knife or a Chinese cleaver if you are handy with either one of these tools, or use a good paring knife, holding each chunk steady on your cutting board and cutting down along its side to remove the peel.
For a supermarket shortcut, buy peeled, seeded, and chopped butternut squash in the produce section. You could also use sweet potatoes or white or red potatoes in place of the squash, peeling them and chopping them into 1 1/2-inch chunks.
To substitute prepared curry paste, omit the shallot or onion, garlic, ginger, chile peppers, water and cilantro and begin by cooking 2 tablespoons prepared curry paste in the 1/2 cup coconut milk.

Nutrition Facts

1 servings per container


  • Amount Per ServingCalories182
  • % Daily Value *
  • Total Fat 14.2g 22%
    • Saturated Fat 12.5g 63%
  • Sodium 401.8mg 17%
  • Total Carbohydrate 15.0g 5%
    • Dietary Fiber 2.2g 9%
    • Sugars 3.2g
  • Protein 2.6g 6%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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    Written by Lisa Yarde

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