Braised Butternut Squash in Spiced Coconut Gravy
4.6
(19)
Large pieces of butternut squash get braised in a coconut sauce spiked with chile, cayenne, and turmeric for a low-effort dish that’s full of flavor—perfect to star as the vegetarian- or vegan-friendly main event on your Thanksgiving dinner table. Serve with your favorite festive sides or simply with rice or potatoes and a side salad. A squeeze of lime juice at the end adds tang, and almonds bring some contrasting crunch.
Recipe information
Total Time
40 minutes
Yield
6 Servings
Ingredients
Preparation
Step 1
Heat oil in a large skillet over medium-high. Cook squash, a cut side down, until browned underneath, about 3 minutes. Turn onto other cut sides and cook, undisturbed, until browned, about 3 minutes. Transfer to a plate.
Step 2
Reduce heat to medium-low and add shallots, garlic, and ginger to same skillet. Cook, stirring often, until translucent and fragrant, about 3 minutes. Stir in coconut milk, salt, chile powder, cayenne, and turmeric. Increase heat to medium-high and bring to a gentle simmer. Reduce heat to medium-low; return squash to skillet and spoon some sauce over. Cover and cook until squash is fork-tender, 20–25 minutes.
Step 3
Meanwhile, toast almonds in a dry small skillet over medium heat, tossing often, until golden brown, about 4 minutes. Transfer to a plate and let cool.
Step 4
Remove squash from heat, uncover, and squeeze lime juice over. (If oil starts to separate from sauce while squash sits, gently whisk to emulsify before serving.) Top with almonds and cilantro. Serve with rice if desired.
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Reviews (19)
Back to TopA very nice vegetarian main course recipe. I peeled the squash and used 1 can of coconut liquid instead of coconut milk. I used more hot chili flakes because we like our food spicy. 😊
Aliza
Jerusalem
1/10/2023
This was so good.
Kennedy
New Hampshire
1/5/2023
Delicious! 2 cans of coconut milk would be too rich for my taste, so I used 1 can of full fat coconut milk and the same amount of water. Also used paprika instead of Kashmiri chili. It was perfect served over sticky rice.
Anonymous
11/10/2022
Loved this dish and so did my kids. Used leftovers as a curry over rice, which was even better.
Sharon
Milwaukee/Minneapolis
10/25/2022
Comfort food! This soothing dish accompanied grilled teriyaki chicken and steamed jasmine. I served the squash on a be of spinach that wilted slightly when the hot sauce & squash hit it. A beautiful frame for the meal. Next time I'll add a little more seasoning or a little less coconut milk.
Starchgirl
St Petersburg, FL
10/19/2022
Fabulous, only a couple things Don’t slice the ginger, cut into small pieces that can be removed
Ninibones
Va Beach
10/5/2022
I loved this! I cut my squash into 8 pieces instead of 4. I would do the same next time but peel the squash first. It’s not easy to remove the skin while eating.
Anonymous
Portland, OR
2/20/2022
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