Closet Cooking

Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Thai Style Coconut Butternut Squash

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Thai Style Coconut Butternut Squash
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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.

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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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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

  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.

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    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

  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

  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

  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

  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

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