Creamy Coconut Butternut Squash: A Delicious & Easy Recipe

INGREDIENTS

1/3 cup sweetened flaked coconut 2 teaspoons vegetable oil 1/2 small onion, finely chopped 2 cloves garlic, minced 1 cup unsweetened coconut milk 1/4 cup packed brown sugar 1 tablespoon fish sauce 1/8 to 1/4 teaspoon red pepper flakes 1 butternut squash (about 2 pounds), peeled and cut into large cubes 1 tablespoon chopped fresh cilantro Cilantro sprig and purple kale (optional)

PREPARATION:

1. Preheat oven to 350°F. Spread coconut in baking pan. Bake 6 minutes or until golden, stirring occasionally. Set aside to cool and crisp.
2. Heat oil in large saucepan over medium-high heat. Add onion and garlic; cook and stir 3 minutes or until tender. Add coconut milk, brown sugar, fish sauce and red pepper flakes; stir until sugar is dissolved.
3. Bring mixture to a boil; add squash. Reduce heat to medium; cover and simmer 30 minutes or until squash is tender. Transfer squash to serving bowl with slotted spoon.
4. Increase heat to high; boil remaining liquid until thick, stirring constantly. Pour liquid over squash in bowl. Sprinkle with toasted coconut and chopped cilantro. Garnish, if desired.

This recipe appears in: Thai