Andrew Dole, RDN, CEC
Everyday Chef, Fruits & Veggies—More Matters
Chef Andrew Dole shows us how to peel and break down one of the more intimidating squashes – butternut squash – for his Red Curry Butter Nut Squash recipe.
Red Curry Butter Nut Squash
Prep time: 40 minutes Yield: Serves 8
Don’t let the preparation time scare you. This recipe is truly effortless. 35 minutes of the recipe time is spent simmering and frees you up to work on other things. Great served over rice, this spicy curry is a delicious stand-alone vegetarian meal or a perfect starting point for grilled shrimp and chicken. It reheats quickly, lasts several days, and won’t disappoint if you enjoy spicy curry flavors.
1 Medium Butternut Squash; peeled, deseeded, cubed
2 Tbsp Olive or Canola Oil
¼ Cup Red Curry Paste
½ Cup Cilantro; washed and rough chopped
¾ Cup Water
14 oz Garbanzo Beans; drained and rinsed
14 oz Unsweetened Coconut Milk
1. Heat oil on low heat in a large Dutch oven or sauce pot. Add curry paste and bloom in oil stirring frequently
2. Add butternut squash pot, stirring well to coat with curry paste
3. Add coconut milk and water. Bring to a simmer, cook for 15-20 minutes, until squash is tender but has some firmness in the center
4. Fold in garbanzo beans and cilantro. Mix well.
5. Bring mixture up to a medium simmer for 10-15 more minutes. The sauce will reduce and continue cooking the squash
6. When sauce has thickened and squash is tender. Remove from heat and serve.
7. Serve over jasmine or basmati rice. Garnish with Greek yogurt, fresh sliced tomatoes, and fresh cilantro.
Photo Credit: Andrew Dole