Curried Butternut Squash over Coconut Rice

When I make this I make it very spicy.  It goes really well with the sweet components of the dish.  This time I tried Korean chilies.  I also make this without the chilies and my girls love it as well.

I use medium-sized butternut squash.  If you have never used it before I have a couple of tips  for preparing it.  First of all the top is solid squash and the bottom had seeds similar to a pumpkin.  I first, with a large knife, remove the bulb at the bottom.  I then slice off the ends and peel it.  If your knife skills are good you can stand the two  up and run your knife down the side to peel them.  If you are going to use a peeler I would use this one because the skin is kind of tough.


You can use a regular peeler but you will have to go over it a couple of times.  You peel it until you get all orange.  After you peel it you slice the top part and cube it into 1/2 – 1 inch chunks.  You can seed and keep the bulb for something else.

Curried Butternut Squash

Top of a medium butternut squash chopped

1 – Onion chopped

1 – Package California Mission Figs (in the raisin aisle)

3 – Apples chopped

2 – Korean Chilies

1 – Lime juiced

2 – Tbs honey

1 – Tbs curry powder

1 – Tbs kosher salt

1/2 – Cup chopped cilantro

1 – Tbs Sesame seeds (toasted, found in the Asian section)

2 – Tbs canola oil

Enough water to cover

For the Coconut Rice

1 – Cup of Jasmine rice

1 1/2 – Cups of water

1/4 – Cup of shredded coconut

1 – Tsp kosher salt

First get everything chopped, except the apples.  This includes the figs.  You first need to cut off the stem.  After this quarter them.  Once you do this put the onions and butternut squash in a pot with the oil.   Cook over medium high heat until the veggies start to soften, about 5 minutes.  While this is happening go ahead and chop up the apples and add them along with the figs.  After another couple of minutes  add the Korean chilies and the seasonings, not the sesame seeds.  Cook this for another 3 or four minutes.  Squeeze in the lime juice and add enough water to cover.  You can also add the honey at this time.   The only things that should be left are the sesame seeds and cilantro.  Cook this mixture over medium heat for 30-45 minutes.  If it looks too thick add some water.  I normally don’t need to, but I like it thick.  Once it is done add the chopped cilantro and sesame seeds.  It should now be done.

For the rice, combine 1 1/2 cups of hot water, from the sink, with the shredded coconut.  Let this set for about an hour.  After an hour pull the coconut out and give it a good squeeze.  If there is some coconut left floating around it is actually a good thing.  Bring the water to a boil and add the salt.  Once it boils add the rice and reduce the heat to low.  Cook for 10 – 12 minutes and remove from the heat.  Let this sit covered for another 5 minutes.

To finish the dish get a scoop or rice and top it with a scoop of the butternut squash mixture.  You can garnish it with more cilantro, sesame seeds, sour cream, ect.  Enjoy

1 Response to “Curried Butternut Squash over Coconut Rice”

  1. November 30, 2011 at 12:10 pm

    This is my favorite of your dishes!

    Something happened to pic of the peeler, btw.

    Love you!

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