There’s something so magical about dishes that whisk you away to another corner of the world, right? Especially when they’re total comfort food! I’m talking about those recipes that feel like a warm hug from the inside out. And this coconut & chile braised butternut squash? Oh, it’s *definitely* one of those.
What I especially love is that it’s completely vegan. You don’t even *miss* the meat or dairy, trust me! The creamy coconut milk and those fragrant chiles create such a rich, satisfying flavor. It’s seriously addictive! I’ve been playing around with spices forever, ever since I was a kid. I’d sneak into my gran’s kitchen and just start chucking things together – sometimes it worked, sometimes… not so much! But that’s how I learned, by just being brave and experimenting.
This recipe for coconut & chile braised butternut squash is one of my all-time faves. It’s super simple, but the flavors are just incredible. It’s proof that you don’t need a ton of fancy ingredients or complicated techniques to create something truly special. So, are you ready to get cooking?
Why You’ll Love This Coconut & Chile Braised Butternut Squash
Quick and Easy Coconut & Chile Braised Butternut Squash
Seriously, who doesn’t love a speedy dinner? This coconut & chile braised butternut squash comes together in under an hour. Perfect for those crazy weeknights when you just *cannot* be bothered!
Flavorful and Fragrant Coconut & Chile Braised Butternut Squash
Wow, the aroma alone will get you hooked! The coconut milk makes it so creamy, and the chiles give it just the right kick. My favorite part is the hint of ginger – it’s just *chef’s kiss*.
Vegan Comfort Food: Coconut & Chile Braised Butternut Squash
Being vegan doesn’t mean sacrificing flavor, and this recipe proves it! It’s hearty, satisfying, and totally plant-based. Trust me; even meat-eaters will be asking for seconds of this coconut & chile braised butternut squash!
One-Pot Wonder: Coconut & Chile Braised Butternut Squash
Okay, cleanup is the *worst*, right? But this coconut & chile braised butternut squash? All done in one pot! That means more time for you to relax and enjoy your delicious dinner. Score!
Ingredients for Coconut & Chile Braised Butternut Squash
Alright, let’s gather our goodies! Here’s what you’ll need for this amazing coconut & chile braised butternut squash. Don’t worry if you don’t have *everything* – I’ll give you some swaps later. But for the best flavor, try to stick to this list!
- 1 medium butternut squash, peeled, seeded, and cubed into 1-inch pieces. (Trust me, 1-inch is the sweet spot!)
- 1 tablespoon olive oil.
- 1 medium yellow onion, chopped.
- 2 cloves garlic, minced.
- 1 inch ginger, grated.
- 1 small red chile, finely chopped (seeds removed if you’re not a spice fiend!).
- 1 can (13.5 oz) full-fat coconut milk (full-fat is key for that creamy texture!).
- 1/2 cup low-sodium vegetable broth.
- 1 tablespoon low-sodium soy sauce.
- 1 teaspoon packed brown sugar.
- Salt and freshly ground black pepper to taste.
- Optional: 1/4 cup chopped fresh cilantro for garnish. (I *always* add cilantro – it’s my fave!)
How to Make Coconut & Chile Braised Butternut Squash: Step-by-Step Instructions
Preparing the Base for Coconut & Chile Braised Butternut Squash
Okay, let’s get started! Grab your biggest pot or Dutch oven and pop it on the stove over medium heat. Drizzle in that olive oil – just enough to coat the bottom. Once it’s shimmering (careful, it splatters!), toss in the chopped onion. Cook it until it’s softened and translucent, about 5 minutes. You’ll start to smell that yummy onion-y goodness!
Braising the Coconut & Chile Butternut Squash to Perfection
Now, add the minced garlic, grated ginger, and chopped red chile to the pot. Give it a stir and cook for another minute. The aroma should be incredible at this point! Next, add the cubed butternut squash, coconut milk, vegetable broth, soy sauce, and brown sugar. Stir it all together, bring it to a simmer, then reduce the heat to low. Cover the pot and let it cook for 20-25 minutes, or until the squash is tender. You should be able to easily pierce it with a fork.
Finishing Your Coconut & Chile Braised Butternut Squash
Alright, almost there! Once the squash is tender, season it with salt and pepper to taste. Give it a good stir. Now, for the fun part! If you’re a cilantro fan like me, sprinkle on some chopped fresh cilantro for garnish. Serve it hot and get ready to dig in! You can serve with rice or quinoa. Seriously, get ready for a flavor explosion!
Tips for the Best Coconut & Chile Braised Butternut Squash
Want to take your coconut & chile braised butternut squash to the *next* level? Of course, you do! Here are a few of my secret tips for getting it absolutely perfect every time. Trust me, these little tweaks make a big difference!
Okay, so here’s a trick I learned from my pop-up days: Before you braise the squash, try browning it *slightly* in the pot. Just a few minutes on each side will do the trick. It adds this amazing nutty, caramelized flavor that really elevates the whole dish. Also, don’t be shy with the salt! It really brings out the sweetness of the squash and balances the spice from the chile. And remember, taste as you go – adjust the seasonings to your liking. That’s what cooking’s all about, right?
Ingredient Notes and Substitutions for Coconut & Chile Braised Butternut Squash
Okay, let’s talk ingredients! Don’t sweat it if you don’t have *exactly* what’s on the list. The beauty of cooking is making it your own, right? So, here are some easy swaps you can make for this coconut & chile braised butternut squash:
Butternut squash is my go-to, but acorn or kabocha squash work *beautifully* too! For the chile, I usually use a small red one, but if you want more kick, try a bird’s eye chile (careful, they’re HOT!). No brown sugar? Maple syrup works like a charm – just use the same amount. And if you’re watching your sodium, use coconut aminos instead of soy sauce. Easy peasy!
Serving Suggestions for Your Coconut & Chile Braised Butternut Squash
Alright, you’ve got this amazing coconut & chile braised butternut squash – now what do you serve it with? Well, fluffy rice or quinoa are *always* a winner. But honestly? A warm piece of naan bread for scooping up all that delicious sauce? *Yes, please!* And a simple green salad on the side? Perfect to balance the richness. You really can’t go wrong!
Frequently Asked Questions About Coconut & Chile Braised Butternut Squash
Can I make Coconut & Chile Braised Butternut Squash ahead of time?
Absolutely! In fact, I think it tastes even *better* the next day! Just store it in an airtight container in the fridge, and gently reheat it on the stovetop when you’re ready to eat. Easy peasy!
How do I store leftover Coconut & Chile Braised Butternut Squash?
Leftovers will keep in the fridge for up to 3-4 days. Make sure to store it in an airtight container to keep it nice and fresh. It’s great for a quick lunch or dinner!
Can I freeze Coconut & Chile Braised Butternut Squash?
Yep! Just let it cool completely, then transfer it to a freezer-safe container or bag. It’ll keep in the freezer for up to 2-3 months. When you’re ready to eat, thaw it overnight in the fridge and reheat on the stovetop. Perfect for meal prepping!
Estimated Nutritional Information for Coconut & Chile Braised Butternut Squash
Okay, so everyone always asks about the nutrition stuff, right? Here’s a rough idea of what you’re looking at per serving (about 1 cup) of this coconut & chile braised butternut squash: Calories: around 250. Fat: about 15g. Protein: 3g. Carbs: 25g. Just remember, these are estimates, and they can vary depending on the exact ingredients you use. Still, it’s a pretty healthy and delicious meal!
Share Your Coconut & Chile Braised Butternut Squash Creations!
Alright, you made it! Now it’s your turn! I *cannot* wait to see your coconut & chile braised butternut squash masterpieces! Don’t be shy – leave a comment below, rate the recipe (stars are cool!), and share your pics on social media! And hey, if you made any fun variations, spill the beans! I’m always looking for new ideas!
Print
Coconut & Chile Butternut Squash: 1 Dish, Wicked Flavor
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Braised
- Cuisine: Thai-inspired
- Diet: Vegan
Description
Enjoy this cozy and flavorful coconut & chile braised butternut squash. It is a simple and delicious recipe inspired by global flavors.
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red chile, finely chopped
- 1 can (13.5 oz) coconut milk
- 1/2 cup vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- Salt and pepper to taste
- Optional: chopped cilantro for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic, ginger, and red chile. Cook for 1 minute more.
- Add butternut squash, coconut milk, vegetable broth, soy sauce, and brown sugar.
- Bring to a simmer, then reduce heat, cover, and cook for 20-25 minutes, or until squash is tender.
- Season with salt and pepper to taste.
- Garnish with chopped cilantro, if desired.
- Serve hot.
Notes
- For a spicier dish, use more chile or add a pinch of red pepper flakes.
- You can use other types of squash, such as acorn or kabocha.
- Serve over rice or quinoa for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 15g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
