Wednesday, October 27, 2010

Butternut Squash Part 2

Butternut squash
Originally uploaded by adactio
Hi Marie,

We're still on the topic of Butternut Squash! A few weeks ago I bought a medium sized squash and used half of it for a Thai Cococut Curry Stir Fry and the other half for a Mexican-inspired dish. They both turned out pretty well. Here is the Thai recipe. Look out for the other recipe in the next couple of days.

Thai Coconut Curry w/ Butternut Squash

1/2 butternut squash, peeled and chopped into bite sized chunks
1/2 yellow onion, chopped
2 cloves garlic, minced
2-3 organic chicken thighs, chopped into bite sized chunks
1/2 head cauliflower, chopped
1-2 heads of bok choy, chopped
1-2 tbsp of green curry paste
1 can coconut milk
2 tbsp fish sauce

Start by peeling and chopping squash. Then saute onions and garlic on medium heat until onions are translucent being careful not to burn the garlic. Add chicken and cook through. Add squash, cauliflower and the white part of the bok choy. Saute about a minute or so. Push ingredients off to one side and add curry paste. Pour a bit of the coconut milk over the curry paste to dissolve. Add the rest of the coconut and the fish sauce. Let the liquid come to a boil on high heat and then turn heat down and simmer until squash is tender. Stir in Bok Choy greens.

Serve this over white jasmine rice or long grain brown rice (for the healthier option).


Love you,

Wednesday, October 13, 2010

Butternut Squash Part 1


It's fall and that means we get to start eating yummy winter squash! Butternut squash is my favorite and can be added to just about anything, I think. I'm going to share with you my three favorite recipes in the next three posts. Here's the first one:

Coconut Curry Butternut Squash Soup

1 medium to large butternut squash
2 tbsp olive oil
1 medium yellow onion, chopped
1 box of veggie broth
1 can coconut milk
1 tbsp yellow curry powder
salt to taste

Cut squash in half and place face down in a glass baking dish with about 1 inch of water. Bake in oven for 40-50 minutes on 400 (or until skin browns and bubbles). In the meantime, chop your onion and saute in olive oil in the bottom of your large soup pot (about 5 minutes). Set aside. When squash is cooked, peel off skin and discard. Chop squash into large chunks and add to pot. Add enough broth to cover squash (may need to add more later). Mix together. Add this mixture in batches to blender and blend until smooth. Place blended soup back into pot and add coconut milk, curry powder and salt. Add more broth or water if needed. Let simmer 20 minutes to meld flavors. Enjoy!

I'll be back soon with two more squash recipes plus a yummy Indian dish I made the other night!

Love you,