This was my first time cooking with Honey-nut Squash and WOW! I'm in love. I was never a big Butternut Squash fan, it was always just a little too boring for my taste, and this was the ultimate squash upgrade! I was introduced to this gem by my friend Kayte, who suggested simply roasting and drizzling with Maple Syrup for breakfast. YUM!
I decided to incorporate it into a savory dinner dish, adding to a classic Yellow Coconut Curry and serving over Jasmine Rice! ( : It turned out delicious! I amped it up a little with some homegrown Hungarian Hot Peppers which balanced out the sweetness beautifully.
Ingredients:
1 tbsp Coconut Oil
1 Honey-nut Squash
1 Large Carrot
1 Small Onion
1 Eggplant
1 Clove Garlic
1 Inch Ginger Root
1 tsp Turmeric
1 tsp Cumin
1 tsp Coriander
Salt/Pepper to taste
1 Can Coconut Milk
2 tbsp Yellow Curry Paste
1 Hungarian Hot Pepper
1 Cup Jasmine Rice
1 Lime
Fresh Cilantro to Garnish
Directions:
1. Wash and dice all veggies.
2. Add 1 cup Rice and 1 1/4 cups water to rice cooker.
3. Add Coconut Oil and Honey-nut Squash to wok. Brown the sides before adding enough water to cover the squash completely. Cover with a lid and allow squash to steam. Once softened, add the rest of the veggies to the pan along with cumin, coriander, turmeric, ginger and garlic. Add Salt/Pepper to taste. Sauté until veggies are cooked through.
4. Pour Coconut Milk into saucepan, add Curry Paste and sliced Hungarian Hot Pepper. Simmer for 15 minutes, adding water to maintain volume.
5. Scoop cooked rice into a bowl, top with veggies, ladle in coconut curry sauce, squeeze in a wedge of lime juice and top with chopped cilantro. Enjoy!!