Make Ahead

Butternut Squash with Peppers and Coconut Curry

October 28, 2010
0 Ratings
  • Serves 4
Author Notes

A friend of mine from Sri Lanka served this to me at lunch one day. I was bowled over, and decided to recreate it at home. It's a beautiful dish, the golden curry and squash with the green lime leaves, red peppers and black mustard seeds speckled throughout. Delicious by itself or served with steamed white rice. —CottageGourmet

What You'll Need
  • 1 butternut squash
  • 2-3 tablespoons butter
  • 1 onion, chopped
  • 3 garlic cloves, finely choppped
  • 3 red, ripe jalapeno peppers
  • 1-2 tablespoons curry powder
  • 1 tablespoon black mustard seeds
  • 2-3 kaffir lime leaves
  • 1 13-ounce can unsweetened coconut milk
  1. Peel and seed the butternut squash and cut into pieces, big enough to rest comfortably on a tablespoon but small enough to fit into your mouth.
  2. Melt the butter in a saucepan and add the chopped onion and garlic. Cook over medium-low heat until soft but not browned.
  3. Cut the japalenos into narrow strips lengthwise, removing the seeds. (Wear gloves if you're sensitive as these babies can burn your fingers!) Add the pepper strips to the pan and saute for a few minutes.
  4. Add the squash chunks to the onion-garlic-pepper mixture and cook, turning to coat the squash pieces with the butter. Sprinkle the curry powder over the vegetables and stir it in.
  5. Pour in the coconut milk, and add the mustard seeds and kaffir lime leaves. Lower the heat and cook, covered, for about 20 minutes or until the squash is tender when pierced with the tip of a knife.
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