Butternut Squash in Green Curry Sauce Recipe

Name: Butternut Squash in Green Curry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups); 1/2 cup water; 2 tablespoons chopped yellow onion; 2 cloves garlic, peeled; 1-inch piece fresh ginger, peeled and coarsely chopped; 1 serrano chile, stemmed, seeded, and deveined; 3/4 cup coarsely chopped cilantro leaves; 1 teaspoon sugar; 1 can (about 14 ounces) unsweetened coconut milk; Salt to taste; 1/4 cup fresh Thai basil leaves, thinly sliced, for garnish (optional)

Servings: persons

1 butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups)
1/2 cup water
2 tablespoons chopped yellow onion
2 cloves garlic, peeled
1-inch piece fresh ginger, peeled and coarsely chopped
1 serrano chile, stemmed, seeded, and deveined
3/4 cup coarsely chopped cilantro leaves
1 teaspoon sugar
1 can (about 14 ounces) unsweetened coconut milk
Salt to taste
1/4 cup fresh Thai basil leaves, thinly sliced, for garnish (optional)

1
Place the squash and water in the slow cooker insert.
2
Cover and cook on low for 3 to 4 hours, or until the squash is tender when pierced with a fork.
3
In a blender, combine the onion, garlic, ginger, chile, 1/2 cup of the cilantro, sugar, and coconut milk.
4
Blend until it forms a smooth green paste, then add salt to taste.
5
Once the squash is tender, pour in the sauce and continue cooking just until heated through, 20 to 30 minutes.
6
Serve garnished with the remaining 1/4 cup cilantro leaves and the Thai basil.
7
A nice crisp, off-dry white wine would be lovely here.

284

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups), 1/2 cup water, 2 tablespoons chopped yellow onion, 2 cloves garlic, peeled, and more.

Yes, Butternut Squash in Green Curry Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash in Green Curry Sauce

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