I’ve mentioned before that my husband will only eat squash if it’s prepared in ways that disguise its sweetness and bring in lots of other flavours. I had lots of squash leftover from my risotto and was determined to find a way to use it that he’d like. I came across this basic idea in Nancy McDermott’s “Real Vegetarian Thai” but I played around with it enough to let you have a recipe, for a change! We both thought that the sauce was fresh and tasty and really brought out the best of the butternut squash. I served it with some brown rice flavoured with a slight touch of star anise and coriander seed.
Leftover butternut squash, cut into 1 inch cubes (I had about 1lb)
2 big shallots, chopped roughly
1 plump clove garlic, chopped
Small chunk ginger
2 small green chillies
Couple of kaffir lime leaves
Big bunch of fresh coriander
Small sprig sweet basil
About 2/3 tin coconut milk rinsed out with about 1/3 tin water
1/2 tsp sugar
Blend together the shallots, garlic, chillies, lime leaves, half of the coriander and basil with a splash of water unil you have a smooth paste. I use my mini chopper attachment.
Heat the coconut milk in a large pan then add the green paste and cook together for a few minutes. Add the water (from the rinsed out tin), the squash, sugar and salt. Increase the heat until boiling then turn down and cook until squash is cooked, about 15 minutes. Stir in the rest of the coriander and serve.