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Lilly’s Table

 
 
Coconut-Kale Salad
© Lillys-Table.com Photo of Squash in Coconut Milk
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Squash in Coconut Milk

from Coconut Salmon & Squash with Coconut Kale Salad, the Week of January 3, 2016.
View the next recipe for this meal.

Chunks of squash are braised lightly in coconut oil and then slowly melt into a coconut milk, ginger and cardamom bath in the oven. The most difficult part of this easy recipe is cutting the squash, which is relatively simple. Butternut peels easily and is therefore our choice for this dish, but other winter squash work well too.

Ingredients

  • 4 lbs butternut squash
  • 1 tablespoon coconut oil
  • 2 inch pieces ginger, peeled and finely chopped
  • 1 teaspoon cardamom
  • 14 ounces coconut milk, can

Serving Size: 4 People

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Preparation Instructions

Preheat the oven to 375.

Cut the ends off of the squash and peel using a vegetable peeler or knife. Cut in half and scrape out the seeds. Slice into long pieces and then smaller even chunks, about 1 inch big.

Heat the coconut oil and fresh ginger in a skillet over medium-high heat. When it starts to sizzle, add the squash and saute lightly coating each chunk. Sprinkle in the cardamom and a pinch of salt.

Transfer to a baking dish and pour in the coconut milk. Bake for 25-35 minutes until the squash is tender. The coconut milk will thicken up slightly as well.