Asian

Butternut Squash in Coconut Milk is for Dinner.

Butternut Squash in Coconut Milk takes several minutes to prepare.

Butternut Squash in Coconut Milk takes several minutes to cook.

Butternut Squash in Coconut Milk makes 4 servings.

The ingredients for Butternut Squash in Coconut Milk are:

1/3 cup sweetened flaked coconut
2 teaspoons canola (or vegetable oil)
1/2 small onion, finely chopped
2 cloves garlic, minced
1 cup unsweetened coconut milk
1/4 cup packed brown sugar
1 teaspoon 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

Here is how you make Butternut Squash in Coconut Milk:

1. Preheat oven to 350 degrees 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 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.Serving Size:?4-6 servings (nutrition is based on 4)

The nutritional information for Butternut Squash in Coconut Milk is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 244.7

• Total Fat: 9.5 g
• Cholesterol: 0.0 mg
• Sodium: 363.1 mg
• Total Carbs: 43.0 g
• Dietary Fiber: 6.7 g
• Protein: 2.6 g

Butternut Squash in Coconut Milk is Asian cuisine.