Thai Butternut Squash Puree with Coconut, Curry, Garlic and Cilantro

Thai Butternut Squash Puree with Chicken, Rice and Carrots
Dairy Free Freezer Friendly Grain Free Kid Friendly Vegetarian 

Nutrition: 106 Calories | 18.7g Net Carbs | 2g Protein | 3.7g Total Fat

Thai butternut squash puree is a delectable side dish that’s quick and easy and packed with flavor from coconut, curry, garlic and fresh cilantro.

Thai food is one of my favorite cuisines. I came up with this recipe one night when I was making Thai chicken for dinner, and I needed an easy side to go with it. I grabbed the butternut squash and added in some of my favorite Thai flavors: coconut, cilantro, garlic and curry. This recipe quickly became a favorite. The puree is smooth and creamy and delicious all by itself, however, we also like to mix it in with our rice and dip chicken in it too. It would be really easy to turn the puree into a delicious soup by adding some coconut milk. Yum!

Cube the Butternut Squash

The first step for this easy recipe is prepping the butternut squash. First, microwave the squash for three to five minutes to soften the skin. Next, cut the squash in half, and remove all the seeds. Peel the skin off with your knife or a vegetable peeler. Finally, cut the butternut squash into one-inch cubes.

Steam the Butternut Squash

The next part of this recipe is to cook the squash. Put all of the cubed squash into a steamer pot or steamer basket. Also, add in two cloves of peeled garlic. Lastly, add water to your pot, bring the water to a boil and steam the garlic and squash. Once the water starts boiling, it takes about eight to ten minutes to steam. Make sure you put the lid on the pot.

Puree Until Smooth

When the squash is fork tender, remove the pot from the stove. Add the steamed butternut squash and garlic to a blender or food processor. Then, add in coconut butter, fresh cilantro, curry powder and salt to taste. Blend everything together until it’s smooth. Serve and enjoy.

Simple Homemade Coconut Butter

Coconut Butter

Coconut butter is a sweet nut butter made out of unsweetened coconut. You can get a lot of flavor out of a little bit. Coconut butter is available to purchase; sometimes it’s called coconut manna. It’s also really easy to make your own with a food processor or high powered blender. Check out the video above to see how. All you need is unsweetened, dried coconut and a little patience.

Other recipes to check out: Pressure Cooker Butternut Squash Soup, Roasted Beets and Butternut Squash, and Oven Roasted Acorn Squash.

Thai Butternut Squash Puree with Coconut, Curry, Garlic and Cilantro

Thai butternut squash puree is a delectable side dish that’s quick and easy and packed with flavor from coconut, curry, garlic and fresh cilantro.

Total Time: 30 min
Prep Time: 15 min
Cook Time: 15 min

Ingredients

  • 2.5 lb Butternut Squash
  • 2 Cloves of Garlic, peeled
  • 1/2 Cup Fresh Cilantro, minced
  • 1 tsp Curry Powder
  • 2 Tbsp Coconut Butter
  • 1/2 tsp Salt

Directions

  1. Microwave the squash for 3-5 minutes to soften the skin. Cut the butternut squash in half. Scoop out the seeds with a spoon and throw them away. Peel the squash and cut it into cubes.
  2. Add the cubed squash and peeled garlic cloves to a steamer pot. Add water to the pot and steam the vegetables. Once the water starts boiling, steam the squash for 8-10 minutes until it is fork tender.
  3. Put the steamed butternut squash and garlic in a blender with the minced cilantro, curry powder, coconut butter, and salt. Blend until smooth and creamy. Serve and enjoy.

Nutrition: 

Yield: 6 servings, Serving Size: about 1/2 Cup

Amount Per Serving:  Calories: 106,  Total Fat: 3.7g, Saturated Fat: 3g,  Cholesterol: 0mg, Sodium: 168.9mg, Carbohydrates: 19.7g, Fiber 1g, Sugars: 3.7g, Protein 2g

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5/5 (3 Reviews)
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