Description
Enjoy this cozy and flavorful coconut & chile braised butternut squash. It is a simple and delicious recipe inspired by global flavors.
Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red chile, finely chopped
- 1 can (13.5 oz) coconut milk
- 1/2 cup vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- Salt and pepper to taste
- Optional: chopped cilantro for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic, ginger, and red chile. Cook for 1 minute more.
- Add butternut squash, coconut milk, vegetable broth, soy sauce, and brown sugar.
- Bring to a simmer, then reduce heat, cover, and cook for 20-25 minutes, or until squash is tender.
- Season with salt and pepper to taste.
- Garnish with chopped cilantro, if desired.
- Serve hot.
Notes
- For a spicier dish, use more chile or add a pinch of red pepper flakes.
- You can use other types of squash, such as acorn or kabocha.
- Serve over rice or quinoa for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 15g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg