Pan Roasted Butternut Squash & Coconut

Posted on 15. Nov, 2018 by in Recipes

 

 

 

 

 

 

 

 

 

 

 

 

 

Pan Roasted Butternut Squash & Coconut

 Prep time: 10minutes

Cook time: 15 minutes

Serves 4

 2 tablespoons vegetable oil

½ teaspoon cumin seeds

2 dried red chili peppers, stemmed

1 (1-in/2.5-cm) cinnamon stick

2 bay leaves

1 cup (150 g) chopped onion

1 lb (500 g) butternut squash, peeled and diced

1 teaspoon ground coriander seeds

1 teaspoon brown sugar

Salt to taste

1 cup (100 g) fresh or frozen grated coconut

¼ cup (65 ml) water

¼ cup (10 g) fresh coriander leaves (cilantro), chopped

 

  1. Heat the oil in a large heavy skillet over medium-high heat. Add the cumin seeds, red chili peppers, cinnamon stick, and bay leaves and fry briefly. Add the onion and cook, stirring frequently, until golden brown, about 5 minutes.

 

  1. Add the squash, lower the heat to medium, and cook, stirring constantly to prevent sticking, for 5 minutes. Add the ground coriander, brown sugar, and salt and cook, until the squash is softened.

 

  1. Add the grated coconut and stir to break up any lumps and blend it into the squash. Add the water and cook for 2 to 3 minutes, stirring to prevent sticking. Taste for seasoning and adjust if necessary. Garnish with the chopped fresh coriander leaves.

 

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