Ingredients:
1 tablespoon oil
1 teaspoon garlic (chopped)
1 teaspoon ginger (grated)
2 cups butternut squash (cut into 1 inch cubes)
1/2 cup coconut milk
1 tablespoon palm Brown sugar (or sugar)
1 tablespoon lime juice
1 teaspoon curry powder
1 tablespoon fish sauce
1 tablespoon soy sauce
1/2 teaspoon chili sauce
1 handful coconut (toasted)
1 handful cilantro (chopped)
Directions:
1. Heat the oil in a pan.
2. Add the garlic and ginger and saute until fragrant, about a minute.
3. Add the squash, coconut milk, sugar, lime juice, fish sauce, chili sauce, cover and simmer until the squash it tender, about 30 minutes.
4. Set the squash aside and reduce the liquid.
5. Mash squash with the liquid.
5. Pour the reduced coconut milk onto the squash and garnish with coconut and cilantro.
Original Recipe Source: Closet Cooking
AMENDMENT: This recipe originally called for adding curry powder which I think would have made it better. Also, mashing the squash so it was more like a starchy side dish rather than a vegetable would have been better than the bite size chunks, which do not cook evenly. Additionally, while this was a good side for my Satay Chicken with Peanut Sauce, I would have preferred less coconut milk and more squash flavor. I have amended the recipe above to suit my preferences.
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