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Braised Butternut Squash in Spiced Coconut Gravy
Butternut squash gets braised in a coconut sauce with chile, cayenne, and turmeric for a vegetarian and vegan-friendly Thanksgiving main dish.
👥 6 Servings⏱️ Prep & Cook: 40 min🔥 Cook: 20 min👤 Rachel Gurjar📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●whisk
📝 Preparation Steps
1
Heat oil in a large skillet over medium-high. Cook squash, a cut side down, until browned underneath, about ⏱️ 3 minutes. Turn onto other cut sides and cook, undisturbed, until browned, about ⏱️ 3 minutes. Transfer to a plate.
2
Reduce heat to medium-low and add shallots, garlic, and ginger to same skillet. Cook, stirring often, until translucent and fragrant, about ⏱️ 3 minutes. Stir in coconut milk, salt, chile powder, cayenne, and turmeric. Increase heat to medium-high and bring to a gentle simmer. Reduce heat to medium-low; return squash to skillet and spoon some sauce over. Cover and cook until squash is fork-tender, 20–⏱️ 25 minutes.
medium shallots, thinly sliced2
3
Meanwhile, toast almonds in a dry small skillet over medium heat, tossing often, until golden brown, about ⏱️ 4 minutes. Transfer to a plate and let cool.
4
Remove squash from heat, uncover, and squeeze lime juice over. (If oil starts to separate from sauce while squash sits, gently whisk to emulsify before serving.) Top with almonds and cilantro. Serve with rice if desired.
lime, halved1
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