Big chunks of sweet butternut squash soften in a simmer and sauna of aromatic, mildly spicy coconut milk. Bright green pearls of peas stud the mixture with texture and color, and onions sweated in coconut oil thread savory notes through steaming spoonfuls of the thick stewlike combo. This is an excellent accompaniment to hefty meats, and it can also bulk up and round out meatless meals.
- 1 tablespoon coconut oil or vegetable oil
- 1 large yellow onion, halved and sliced into 1/2-inch-thick half-moons
- 3 cloves garlic, thinly sliced
- 1 cup fresh or frozen peas
- 1 3/4 cups (one 13.5-ounce can) coconut milk (light or regular)
- 2 teaspoons red curry powder or your favorite blend
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne (optional if using hot curry powder)
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1 1/2-inch cubes (about 7 cups or 2 1/4 pounds precut store-bought)
- Kosher salt and freshly black ground pepper
Preheat the oven to 400°F.
Heat the oil in a 5 1/2-quart Dutch oven or large, wide ovenproof saucepan over medium-high heat. Add the onion and cook, stirring frequently, for 10 minutes, until softened and just beginning to turn blond and brown around the edges. Stir in the garlic and saute for 30 seconds.
Add the peas and saute for 2 minutes (or until thawed if using frozen peas). Pour in the coconut milk, sprinkle in the curry powder, cumin, and cayenne, and stir to combine.
Bring the liquid to a boil and add the squash. Stir to coat the squash with the seasoned coconut milk and combine with the onion and peas.
Return the liquid to a boil, cover the pot, and transfer to the oven to bake for 30 to 40 minutes, until the squash is fork-tender but holds it shape when stirred gently. Season to taste with the salt and pepper.
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Source: Choosing Sides by Tara Mataraza Desmond
Submitted By: b smith
Coconut Curry Braised Butternut