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Butternut Squash Recipe

with Coconut Milk and Cashew Nuts

This Butternut Squash Recipe has fusion undertones, being flavored with paprika and coconut milk. This dish is packed with nutrition and is ideal as one of your vegetarian meals or healthy recipes.

Butternuts are great if you are budget meal planning. They can become the base of economical vegetarian casserole recipes. See our smart ideas below. If you are after fresh pumpkin recipes, substitute with pumpkins of your choice. Be sure to see our tips for cooking butternut squash.

Easy

Preparation time: 20 minutes

Cooking time: 20 minutes

Serves 4 - 6

See How to Cook Butternut Squash.

Ingredients:

1½ lbs / 700g butternut, diced into inch (½ cm) cubes

1 medium onion, finely chopped

2 - 3 tablespoons oil for shallow frying

2 tablespoons fresh ginger, grated

1 clove garlic, crushed

1 celery stalk, finely sliced

½ yellow or red bell pepper, diced

2 cups coconut milk*

1 teaspoon - 1 tablespoon ground paprika, depending on your palate

4oz / 100g cashew nuts

Method:

Put the cashew nuts on a baking sheet and roast at 350° F / 180° C for about 10 minutes. Turn the cashews half way through the cooking and be careful that they don't burn. Keep aside.

Fry the onion in the oil until it is soft and slightly caramelized. Allow it to brown (without burning) as this helps to give flavor to the dish.

Add the ginger and garlic. Fry for a minute.

Add the celery and bell pepper and fry for another minute.

Add the butternut. If you are able to fry this for a minute or two without the other vegetables burning, then this adds intensity to the flavor.

Add the coconut milk and paprika. Put a lid on the pan and allow to simmer for about 10 minutes until the butternut has just cooked through. You don't want it to overcook and become mushy. The butternut cubes should still hold their shape.

Just before serving, sprinkle over the cashew nuts.

Serve this butternut squash recipe with rice, couscous or polenta and a big green salad.

*If you get caught short without coconut milk, you can pour 2 cups of boiling water over 2 cups of dessicated/dry coconut. Allow to steep for about 5 minutes. Then drain through a fine sieve. On occasion, I haven't bothered draining the mixture and have put both the liquid and dessicated coconut into the recipe and the result has been delicious. So, experiment and see what works for you.

Budget meal planning idea: cook a double quantity of butternuts (How to Cook Butternut Squash) and use half now and the other half for:

Butternut Squash Soup Recipe

Butternut Squash with Sweet and Sour Sauce

Pumpkin Muffin Recipe