Winter Squash In Coconut Milk Recipes

WINTER SQUASH IN COCONUT MILK

Steps:

• In a saucepan, combine squash, butter, coconut milk, sugar and salt and bring to a slow boil. Cook, stirring, until squash is very tender, 15 to 20 minutes. Cool to room temperature or refrigerate.
• Just before serving, stir in vanilla. Purée mixture in a blender or leave it chunky; serve cold or at room temperature.

ROASTED SQUASH WITH COCONUT, CHILE AND GARLIC

Steps:

• Line a sheet pan with parchment paper, and heat the oven to 400. Wash, slice and seed the squash, cutting it into approximately 1/2-inch-thick rings and wedges. Arrange on a sheet pan, drizzle with oil and season with salt. Roast for 30 to 45 minutes, turning the pieces about halfway through, until the squash is tender and slightly browned in places.
• In the meantime, put the chiles in a bowl, and cover with very hot water so they soften for about 2 minutes, or longer. In a mortar and pestle or a small food processor, add the coconut and garlic. Grind until the garlic is completely broken down, then fish the chiles out of the water, and add them. Grind, until the chiles are in small but still-visible red pieces.
• In a sauté pan, heat coconut oil over medium heat. When it is hot, add mustard seeds and curry leaves, if using. When seeds start to pop, add coconut-chile-garlic mixture, and stir well. Cook for about 1 minute, or less if the paste is very dry and starts to brown quickly, then remove from heat. Toss the warm roasted squash into the coconut mixture, along with a generous squeeze of lemon. Taste a piece for salt and lemon, adjust as needed and serve.

ROASTED BUTTERNUT SQUASH SOUP WITH COCONUT MILK

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Wrap each garlic half in foil and place on the prepared baking sheet. Add squash, cut-sides down. Add onion, leek, and ginger.
• Roast in the preheated oven until vegetables are golden and squash skin is easily pierced with a fork, 45 minutes to 1 hour.
• Squeeze out roasted garlic cloves and scoop out squash flesh into a food processor or blender with onion, leek, and ginger. Add 2 cups broth and puree (in batches if necessary) until smooth. Transfer to a soup pot.
• Place the pot over medium heat and add remaining broth. Whisk in coconut milk, curry powder, and cayenne pepper. Season with salt and black pepper, and cook until heated through, about 15 minutes.

SQUASH AND COCONUT MILK STEW

Steps:

• Melt butter in a large skillet over medium heat. Add ginger, garlic, and onion. Cook until garlic begins to brown, about 5 min.
• Add squash, coconut milk, and green beans to skillet. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer for 30 minutes until squash is tender, stirring occasionally. Stir in shrimp and tofu, then season to taste with salt, pepper, and sugar.

WINTER SQUASH IN COCONUT MILK (FUSION SOUP)

Steps:

• In a saucepan, combine squash, butter, coconut milk, sugar and salt and bring to a slow boil.
• Cook, stirring, until squash is very tender, 15 to 20 minutes.
• Cool to room temperature or refrigerate.
• Just before serving, stir in vanilla.
• Purée mixture in a blender or leave it chunky; serve cold or at room temperature.

BRAISED BUTTERNUT SQUASH IN SPICED COCONUT GRAVY

Steps:

• Heat oil in a large skillet over medium-high. Cook squash, a cut side down, until browned underneath, about 3 minutes. Turn onto other cut sides and cook, undisturbed, until browned, about 3 minutes. Transfer to a plate.
• Reduce heat to medium-low and add shallots, garlic, and ginger to same skillet. Cook, stirring often, until translucent and fragrant, about 3 minutes. Stir in coconut milk, salt, chile powder, cayenne, and turmeric. Increase heat to medium-high and bring to a gentle simmer. Reduce heat to medium-low; return squash to skillet and spoon some sauce over. Cover and cook until squash is fork-tender, 20-25 minutes.
• Meanwhile, toast almonds in a dry small skillet over medium heat, tossing often, until golden brown, about 4 minutes. Transfer to a plate and let cool.
• Remove squash from heat, uncover, and squeeze lime juice over. (If oil starts to separate from sauce while squash sits, gently whisk to emulsify before serving.) Top with almonds and cilantro. Serve with rice if desired.

COCONUT WINTER SQUASH SOUP

Steps:

• Turn oven to 350°F
• Rinse the squash. Prick with a knife several times. Stick it in the oven for a hour and forget about it.
• In a dutch oven, heat oil over medium heat. Add onions, sugar, pepper and curry. Reduce heat and cook for 30 minutes, stirring once or twice. The goal is to caramelize the onions.
• Add the diced potatoes to the onion mixture and cover.
• Remove the squash from the oven. Slice off each end. Cut into 2 halves and scoop the seedy pulp out. Turn onto the cut sides, then peel the rind from the squash. It should come away easily.
• Chop the squash into 1 - 2" cubes. Add to the onion and potato mixture.
• Add the broth and coconut milk. Cover and bring to a boil. Reduce heat and simmer for 15 to 20 minutes or until the potatoes are tender.
• Turn heat off. Let stand for a couple of minutes to cool slightly. Process the soup through the blender in batches. (It takes 3 batches to get this recipe through my blender.) Have a large bowl ready to catch the blended soup.