Yet another butternut squash variation...this time "Butternut Squash with Coconut Milk and Peanuts"

Happy Weekend!

I know. I know. I've already cooked up two butternut squash dishes in the last few weeks, but it's just too good! I can't stop buying my pre-chopped squash!  Last night, I wanted to attempt something rich (yet, healthy of course), so I knew coconut milk was the way to go.  This side is so easy, so creamy, and incredibly flagrant!

Butternut Squash with Coconut Milk and Peanuts

(Serves 4-6)


Ingredients:

24 oz. chopped butternut squash

2 Tbsp olive or grapeseed oil

1 onion chopped

2 Tbsp diced green chiles (mild, canned)

1 cinnamon stick

1/4 cup peanuts (halved)

10 oz. unsweetened coconut milk

juice of 1 lemon

1 tsp cumin

1 tsp tumeric

1/2 tsp ground black pepper

1/2 tsp salt

5 bay leaves


Directions:


1. In a pan, heat 1 Tbsp oil. Add squash and saute over medium-high heat until golden brown (about 8 minutes).  Remove pan from heat.

2. At the same time, in another pan, heat 1 Tbsp oil. Add onion and saute over medium heat until softened and browned (about 10 minutes).  Add bay leaves, cinnamon stick, and chiles and stir for about 3 minutes.  Add cumin, turmeric, salt, and pepper. Mix.

3. Place butternut squash pan over high heat and add onion mixture. Stir. Pour coconut milk into pan and bring to a boil.  

4. Cover pan and reduce heat to very low and let sit for about 10 minutes until squash is softened.  Remove from heat.

5. Squeeze juice of a lemon into the pan and distribute the 1/4 cup of halved peanuts, stir, and serve.

Bon Appetit!