Thai Style Coconut Butternut Squash

Thai Style Coconut Butternut Squash

When it came to deciding the side dishes to serve with my curried honey dijon roasted chicken I knew that I would have to include some butternut squash as I had a ton of it. I remembered seeing a recipe for a coconut butternut squash that sounded good. Since I already had curry in my meal I decided to swap the curry out of the original recipe and I was thinking about going with a more Thai type of theme. I added some fish sauce, lime juice, chili sauce and palm sugar to get the classic Thai salty, sour, spicy and sweet combo. This squash dish was pretty easy to make as it simmered on the stove top without much attention while the chicken roasted in the oven. The Thai style coconut butternut squash turned out great! The combination of flavours went really well with the sweet butternut squash and I enjoyed the coconut milk that ended up more like a sauce. I garnished the squash with some toasted coconut flakes and chopped cilantro. Some time soon I am going to have to try the original curried version.

Ingredients:
1 tablespoon oil
1 teaspoon garlic (chopped)
1 teaspoon ginger (grated)
2 cups butternut squash (cut into 1 inch cubes)
1/2 cup coconut milk
1 tablespoon palm sugar (or sugar)
1 tablespoon lime juice
1 tablespoon fish sauce
1/2 teaspoon chili sauce
1 handful coconut (toasted)
1 handful cilantro (chopped)

Directions:
1. Heat the oil in a pan.
2. Add the garlic and ginger and saute until fragrant, about a minute.
3. Add the squash, coconut milk, sugar, lime juice, fish sauce, chili sauce, cover and simmer until the squash it tender, about 30 minutes.
4. Set the squash aside and reduce the liquid.
5. Pour the reduced coconut milk onto the squash and garnish with coconut and cilantro.

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52 comments:

Aggie said...

Oh this looks and sounds fantastic Kevin! I just bought some butternut squash today and you've totally inspired me! Going to check out your chicken now...

Marjie said...

Well, you have some imagination, don't you? Job well done on what some would call a boring veggie. I love butternut squash any way I get it!

Andrea said...

You're so creative! I love the idea of coconut and butternut all together, even their names sound good!

Amber said...

I never would have considered butternut with Thai. I keep coming back because you push the creativity level. Gorgeous photo by the way.

cindy* said...

i have been thinking about butternut squash a lot lately, this looks wonderful!

Beachlover said...

wow!! you put fish sauce in your butternut squash!! bravo!!

Marysol said...

Oh, splendor. Love butternut squash, but I'd never thought of combining it with coconut milk. Sounds perfect.

Manggy said...

We actually make squash in coconut milk and shrimp paste every now and then. It's really good! Yours looks excellent too! :)

Rosa's Yummy Yums said...

A wonderful way of cooking butternut squash! Great!

Cheers,

Rosa

HoneyB said...

Kevin, if I weren't already married to Grumpy, I'd be knocking on your door. lol. This is a terrific looking dish!

Natashya said...

What a great idea to make a Thai flavoured side out of butternut squash - you are so creative!

VeggieGirl said...

A Thai version of butternut squash??? BRILLIANT!!!!! Looks fabulous.

Saee Koranne-Khandekar said...

Your blog is an inspiration, to say the least! The Thai style coconut butternut squash is tomorrow's lunch!

kimberleyblue said...

That looks really good. Squash is so versatile, I love what you've done with it!

Theresa said...

I'm impressed!

Lori Lynn said...

Really really like this one Kevin!
Pretty garnish too!

Lori said...

Ohhh! Many of my favorite ingredients all rolled into one. What a great combo!

giz said...

I know I can always count on you for something either Greek or Asian inspired. This squash recipe just bumps it up another notch.

hanne said...

This is pretty, and it sounds great! I bet you could do something similar with sweet potato as well.

Elra said...

My mouth watering to see that delicious side dish. You are so creative, Kevin.

Ann said...

Awesome yaar Kevin..Btw,finally decided to get rid of apples ?

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Rosie said...

Very creative Kevin and the coconut and butternut really looks great!

Rosie x

Rachel said...

Ok, you've got to stop coming up with such great recipes. Seriously. I keep bookmarking every single one you post and I am running out of time to make them all.

Another great one to add to the list:)

Manger La Ville said...

This sounds like the perfect side dish. Delicious.

The Cooking Ninja said...

Not only it looks delicious but it sounds great. I will have to try it out.

Lori said...

Beautiful photo of that butternut squash!

Helene said...

This is good to do it that way for a change. I usually roast my squashes. Beautiful!

Debbie said...

I always learn of new ways to cook foods when I visit your blog. What a great recipe! Thanks...

Daziano said...

I'm not used to Thai cuisine... but I went to a Thai restaurant in NYC once and I liked it

Pam said...

I love thai flavors! I wish I had seen this before I roasted and pureed all my butternut squash!

Jenn said...

Wonderful recipe! I have been looking for something new to do with a giant butternut lurking in the fridge, and I think this is it!

Lydia (The Perfect Pantry) said...

I've never used butternut squash this way -- what a great idea.

Lina said...

you are so global with your cooking! this looks yumm

noble pig said...

Love the coconut idea. I love the combo with the sqash.

Marie said...

That sounds and looks gorgeous Kevin!!! I have a butternut squash in my larder right now. I hope they finish my kitchen soon so I can cook again!

ts said...

wow...I love how that looks! I love squash this time of the year.

cheers, ts

Mrs Ergül said...

This is it! I've got leftover coconut milk and acorn pumpkin in the fridge. This is dinner tomorrow!

meeso said...

Holy moly, this looks excellent! Definitely something I will have to try out!

ttfn300 said...

wowsa i'm loving that combination :)

Olga said...

oh wow, thank you for linking to my blog! butternut squash is awesome.

s said...

wonderful! a very sophisticated collage of ingredients.

Holly said...

Made this tonight and it was fantastic. Thanks for sharing the recipe!

Jeanne said...

Thai spices go soooo beautifully with butternut - it sounds like a wonderful dish.

Deborah said...

I always struggle with side dishes, but this sounds like one to save!

Jenn said...

I always enjoy your posts - you really have a wonderful way of adding a twist to your recipes, and I've gotten ideas many times from your blog. This one inspired me to make a thai red curry coconut soup - and it turned out fantastic! My husband who doesn't really even like squash really loved it!

Here's my post on the soup:
http://thewholekitchen.blogspot.com/2008/11/thai-curry-coconut-butternut-squash.html

Penelope Harriette White said...

Thank you. I really enjoyed this recipe and am adding it to my Thanksgiving table.

Anonymous said...

Thanks for this. I loved it. I didn't use coconut but added sauteed mushrooms and onions. I also added more demarra sugar and alot of hot sauce instead of chili sauce. I didn't use fish sauce. This came out awesome and I loved it. Next time I will make it less spicy. I cut the spice with a garnish of sour cream. Delish.

Pinjing said...

I tried this recipe just yesterday and it is delicious! I will definitely make this again . . .

I love your blog, btw! Keep up the great work.

Susan said...

I tried this tonight and we LOVED it! It was exactly what I had in mind when I went looking for a recipe for butternut squash and coconut milk! Thanks for a great dish!

Xi, Emily said...

you are an amazing cook! i keep running into your blog..so many times!

Anonymous said...

This recipe look fantastic, but when I made it last night, it was OK. It was an interesting approach to butternut squash and went well with the Thai pork dish I made, but probably won't make it again.

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