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
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
- Heat the oil in a pan.
- Add the garlic and ginger and saute until fragrant, about a minute.
- Add the squash, coconut milk, sugar, lime juice, fish sauce, chili sauce, cover and simmer until the squash it tender, about 30 minutes.
- Set the squash aside and reduce the liquid.
- Pour the reduced coconut milk onto the squash and garnish with coconut and cilantro.
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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…
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!
You’re so creative! I love the idea of coconut and butternut all together, even their names sound good!
I never would have considered butternut with Thai. I keep coming back because you push the creativity level. Gorgeous photo by the way.
i have been thinking about butternut squash a lot lately, this looks wonderful!
wow!! you put fish sauce in your butternut squash!! bravo!!
Oh, splendor. Love butternut squash, but I’d never thought of combining it with coconut milk. Sounds perfect.
We actually make squash in coconut milk and shrimp paste every now and then. It’s really good! Yours looks excellent too! 🙂
A wonderful way of cooking butternut squash! Great!
Cheers,
Rosa
Kevin, if I weren’t already married to Grumpy, I’d be knocking on your door. lol. This is a terrific looking dish!
What a great idea to make a Thai flavoured side out of butternut squash – you are so creative!
A Thai version of butternut squash??? BRILLIANT!!!!! Looks fabulous.
Your blog is an inspiration, to say the least! The Thai style coconut butternut squash is tomorrow’s lunch!
That looks really good. Squash is so versatile, I love what you’ve done with it!
I’m impressed!
Really really like this one Kevin!
Pretty garnish too!
Ohhh! Many of my favorite ingredients all rolled into one. What a great combo!
I know I can always count on you for something either Greek or Asian inspired. This squash recipe just bumps it up another notch.
This is pretty, and it sounds great! I bet you could do something similar with sweet potato as well.
My mouth watering to see that delicious side dish. You are so creative, Kevin.
Awesome yaar Kevin..Btw,finally decided to get rid of apples ?
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Very creative Kevin and the coconut and butternut really looks great!
Rosie x
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:)
This sounds like the perfect side dish. Delicious.
Not only it looks delicious but it sounds great. I will have to try it out.
Beautiful photo of that butternut squash!
This is good to do it that way for a change. I usually roast my squashes. Beautiful!
I always learn of new ways to cook foods when I visit your blog. What a great recipe! Thanks…
I’m not used to Thai cuisine… but I went to a Thai restaurant in NYC once and I liked it
I love thai flavors! I wish I had seen this before I roasted and pureed all my butternut squash!
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!
I’ve never used butternut squash this way — what a great idea.
you are so global with your cooking! this looks yumm
Love the coconut idea. I love the combo with the sqash.
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!
wow…I love how that looks! I love squash this time of the year.
cheers, ts
This is it! I’ve got leftover coconut milk and acorn pumpkin in the fridge. This is dinner tomorrow!
Holy moly, this looks excellent! Definitely something I will have to try out!
wowsa i’m loving that combination 🙂
oh wow, thank you for linking to my blog! butternut squash is awesome.
wonderful! a very sophisticated collage of ingredients.
Made this tonight and it was fantastic. Thanks for sharing the recipe!
Thai spices go soooo beautifully with butternut – it sounds like a wonderful dish.
I always struggle with side dishes, but this sounds like one to save!
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
Thank you. I really enjoyed this recipe and am adding it to my Thanksgiving table.
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.
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.
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!
you are an amazing cook! i keep running into your blog..so many times!
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.
This was awesome. Similar to a dish my old housekeeper used to make us in Hong Kong…only nicer!! I am also guilty of tweaking it a bit, but I've cooked Thai food for a long time: I skipped the chili sauce and just added thinly sliced bird chili to the aromatics. And I would definitely recommend getting the lime juice ready, but adding it at the end, before tossing in your squash, coconut and cilantro. Add it to taste, so you get a nice balance of salty, hot, sweet, and sour. Mine was a bit too lime juicy the way it was written but still super yum.
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?
B-Rand: An Asia style chili sauce like sriracha or sambal oelek. Enjoy!