Thai Butternut Squash with Coconut and Cilantro
4 servings
30 minutes
This recipe is the essence of Thai cuisine, combining sweetness, spiciness, and aromatic notes. Butternut squash, known for its velvety texture and slightly nutty flavor, serves as the perfect base for a rich coconut sauce. Lime and palm sugar add fresh citrus and caramel undertones, while fish sauce provides an umami accent. Cilantro and coconut flakes finish the dish with crunch and aroma. This dish is ideal for cold evenings when you crave something warming yet light. Inspired by traditional Thai curries, it offers a balance of the squash's softness and the spices' piquancy. Served as a standalone dish or a side to rice, it creates a harmonious exotic dinner infused with the spirit of Thailand.
1
Heat vegetable oil in a pan. Add garlic and ginger and sauté for about a minute until fragrant.
- Vegetable oil: 1 tablespoon
- Finely chopped garlic: 1 teaspoon
- Grated ginger: 1 teaspoon
2
Add peeled and diced pumpkin, coconut milk, sugar, lime juice, fish sauce, and chili sauce. Cover and simmer until soft, about 30 minutes.
- Butternut Squash: 400 g
- Coconut milk: 0.5 glass
- Palm sugar: 1 tablespoon
- Lime juice: 1 tablespoon
- Fish sauce: 1 tablespoon
- Chili sauce: 0.5 teaspoon
3
Transfer the pumpkin pieces to a plate, place the pan with the sauce over medium heat, and cook for a few minutes until the sauce thickens slightly. Drizzle over the pumpkin and serve, sprinkled with coconut flakes and cilantro.
- Roasted coconut flakes: 4 tablespoons
- Chopped cilantro (coriander): 4 tablespoons