Saturday, September 29, 2007

Curried Butternut Squash

Since we were having roast chicken with company tonight, I made butternut squash as one of the sides. This recipe came from a cooking magazine clipping of yesteryear.1 small/med butternut squash (around 2 lb or 1 kg)
2 tbs vegetable oil
2 shallots, sliced
2 garlic cloves, minced
2 tsp Thai red curry paste
14 oz coconut milk
1/2 cup homemade chicken stock
3 tbs light soy sauce
1 tbs brown sugar
1 tbs fish sauce
1/2 tsp salt
1/2 tsp pepper
1 sweet red pepper, cubed
1/4 cup chopped fresh cilantro
2 tbs lime juice or to taste Peel and seed squash. Cut into 3/4-inch cubes to make 3 cups. Set aside.
In a non-stick skillet, heat oil over medium heat. Cook shallots, garlic til fragrant, then add red curry paste, stirring til onion is softened, about 5 minutes.
Add squash, coconut milk, stock, soy sauce, sugar, fish sauce and salt. Bring to a boil.
Reduce heat to low. Partially cover and simmer until squash is almost tender, about 10-15 minutes.
Add red pepper and simmer for 5-8 mins.

Stir in cilantro and lime juice.

Note: This would be a nice dish with meat ingredient added to it too. You may want to adjust the heat of this dish to your taste.

15 comments:

Big Boys Oven said...

looks lovely and superb! you are a real hot babe!

Little Corner of Mine said...

The end product looks delicious!

Kelly Mahoney said...

So that's what you ended up with. It looks delicious, great choice.

Cynthia said...

My mom would love this dish with roti. :)

Aimée said...

Looks GREAT! Just reading the ingredients made my mouth water. Good thing I have some Thai food planned for tomorrow!

daphne said...

love the way you experiment with butternut squash! That looks like a great way to eat it.

Padma said...

That looks so delicious and comfort curry

tigerfish said...

Nice curry dish for the cool weather :)

East Meets West Kitchen said...

Hi Big Boys Oven,
You're a hottie yourself!

Hey C,
Thanks!

Hi Kelly,
Yes, I decided to go this route. Thanks!

Hi Cynthia,
Roti with this would be yummy!

Hi Aimee,
Reading about you going for thai food is making me hungry too!

Hi Daphne,
Haha! I do love to experiment!

Hi Padma,
Thanks! It was comforting and delicious.

Hi Tigerfish,
Yes, it's chilly here...

Butters and Johnnycakes said...

I have a butternut squash at home and was just thinking I'd go the typical Autumnal route with it but this sounds so good! I might have try it since I have many of the ingredients on hand right now.

Nora B. said...

This a terrific way to vary my squash repertoire. I think I would be happy to have this as the main dish with some rice perhaps. I would vary the spice level upwards ;-)

Judy said...

Came too late to guess but this dish looks good even though I would have guessed pumpkin/butternut squash soup! :)

Arfi Binsted said...

Sounds delicious with the chicken! We harvested lots of crown pumpkins this year, and I'll try this! Lovely!

Retno Prihadana said...

Looks really delicious...yummy!I haven´t had this dish especially in curry.

East Meets West Kitchen said...

Hi Butters and Johnnycakes,
Adjust the heat according to your taste, and it will warm up your meal! :) Thanks for visiting and commenting!

Hi Nora B,
Yes, you'll need to increase the heat for your spicy taste buds, and it'll be great with rice to soak up all the sauce. :)

Hi Judy,
I'm having pumpkin/squash soup this week in honor of you! ;)

Hi Arfi Binsted,
Thanks for visiting and your comments! A pumpkin harvest sounds fun! Give this a try and adjust the spiciness to your taste. :)

Hi Retno Prihadana,
Yes, the curry does make the squash more tasty, I think.