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Thai Style Coconut Butternut Squash

[heart_this] · Nov 8, 2008 · 54 Comments

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.

Thai Style Coconut Butternut Squash

Thai Style Coconut Butternut Squash

Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Servings: 6cups
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
  • 2 tablespoons shredded coconut (toasted)
  • 2 tablespoons 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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Pumpkin Gnocchi in Gorgonzola Sauce
Roasted Butternut Squash and Sage Lasagna
Roasted Acorn Squash with Green Tomato and Jalapeno Jam

Food, Gluten-free, Recipe, Side Dish, Thai, Vegetable

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Reader Interactions

Comments

  1. Aggie says

    November 8, 2008 at 2:07 am

    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…

    Reply
  2. Marjie says

    November 8, 2008 at 2:20 am

    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!

    Reply
  3. Andrea says

    November 8, 2008 at 4:23 am

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

    Reply
  4. Amber says

    November 8, 2008 at 5:16 am

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

    Reply
  5. cindy* says

    November 8, 2008 at 5:28 am

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

    Reply
  6. Beachlover says

    November 8, 2008 at 6:07 am

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

    Reply
  7. Marysol says

    November 8, 2008 at 6:30 am

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

    Reply
  8. Manggy says

    November 8, 2008 at 8:03 am

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

    Reply
  9. Rosa's Yummy Yums says

    November 8, 2008 at 9:01 am

    A wonderful way of cooking butternut squash! Great!

    Cheers,

    Rosa

    Reply
  10. HoneyB says

    November 8, 2008 at 11:32 am

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

    Reply
  11. Natashya says

    November 8, 2008 at 12:03 pm

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

    Reply
  12. VeggieGirl says

    November 8, 2008 at 12:28 pm

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

    Reply
  13. Saee Koranne-Khandekar says

    November 8, 2008 at 3:02 pm

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

    Reply
  14. kimberleyblue says

    November 8, 2008 at 3:11 pm

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

    Reply
  15. Theresa says

    November 8, 2008 at 3:24 pm

    I’m impressed!

    Reply
  16. Lori Lynn says

    November 8, 2008 at 3:53 pm

    Really really like this one Kevin!
    Pretty garnish too!

    Reply
  17. Lori says

    November 8, 2008 at 4:13 pm

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

    Reply
  18. giz says

    November 8, 2008 at 4:13 pm

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

    Reply
  19. hanne says

    November 8, 2008 at 5:44 pm

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

    Reply
  20. Elra says

    November 8, 2008 at 5:59 pm

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

    Reply
  21. Anonymous says

    November 8, 2008 at 6:06 pm

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

    Reply
  22. Wservir says

    November 8, 2008 at 7:11 pm

    Hello,

    We bumped into your blog and we really liked it – great recipes YUM!!! YUM!!!.
    We would like to add it to the Ptitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on Petitchef.com (more than 30 000 visitors per day)

    To add your site to the Ptitchef family you can use http://www.petitchef.com/?obj=front&action=site_ajout_form or just go to http://en.petitchef.com and click on "Add your site"

    Best regards,

    Octávio
    http://www.petitchef.com

    Reply
  23. Rosie says

    November 8, 2008 at 7:36 pm

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

    Rosie x

    Reply
  24. Rachel says

    November 8, 2008 at 7:37 pm

    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:)

    Reply
  25. Manger La Ville says

    November 8, 2008 at 7:40 pm

    This sounds like the perfect side dish. Delicious.

    Reply
  26. The Cooking Ninja says

    November 8, 2008 at 9:33 pm

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

    Reply
  27. Lori says

    November 8, 2008 at 9:51 pm

    Beautiful photo of that butternut squash!

    Reply
  28. Helene says

    November 8, 2008 at 10:15 pm

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

    Reply
  29. Debbie says

    November 8, 2008 at 10:28 pm

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

    Reply
  30. Daziano says

    November 9, 2008 at 2:23 am

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

    Reply
  31. Pam says

    November 9, 2008 at 2:45 am

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

    Reply
  32. Jenn says

    November 9, 2008 at 3:59 am

    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!

    Reply
  33. Lydia (The Perfect Pantry) says

    November 9, 2008 at 4:14 am

    I’ve never used butternut squash this way — what a great idea.

    Reply
  34. Lina says

    November 9, 2008 at 6:08 am

    you are so global with your cooking! this looks yumm

    Reply
  35. noble pig says

    November 9, 2008 at 6:48 am

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

    Reply
  36. Marie says

    November 9, 2008 at 7:32 am

    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!

    Reply
  37. ts says

    November 9, 2008 at 2:43 pm

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

    cheers, ts

    Reply
  38. Mrs Ergül says

    November 9, 2008 at 2:51 pm

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

    Reply
  39. meeso says

    November 9, 2008 at 2:59 pm

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

    Reply
  40. ttfn300 says

    November 9, 2008 at 7:32 pm

    wowsa i’m loving that combination 🙂

    Reply
  41. Olga says

    November 10, 2008 at 2:54 am

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

    Reply
  42. s says

    November 10, 2008 at 8:29 pm

    wonderful! a very sophisticated collage of ingredients.

    Reply
  43. Holly says

    November 12, 2008 at 2:28 am

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

    Reply
  44. Jeanne says

    November 12, 2008 at 12:19 pm

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

    Reply
  45. Deborah says

    November 12, 2008 at 10:35 pm

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

    Reply
  46. Jenn says

    November 20, 2008 at 3:25 am

    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

    Reply
  47. Penelope Harriette White says

    November 23, 2008 at 11:19 pm

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

    Reply
  48. Anonymous says

    January 9, 2009 at 12:16 am

    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.

    Reply
  49. Pinjing says

    January 9, 2009 at 5:32 am

    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.

    Reply
  50. Susan says

    October 11, 2009 at 11:30 pm

    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!

    Reply
  51. Xi, Emily says

    March 6, 2011 at 7:16 am

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

    Reply
  52. Anonymous says

    October 3, 2011 at 2:34 pm

    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.

    Reply
  53. B-Rand says

    January 4, 2018 at 9:36 pm

    Can you Clarify what you mean by "chili sauce"? Do you mean a thai style chili sauce like sriracha? Or do you mean like the chili sauce that Heinz would make for burgers and fries?

    Reply
  54. kevin says

    January 4, 2018 at 11:13 pm

    B-Rand: An Asia style chili sauce like sriracha or sambal oelek. Enjoy!

    Reply

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