See Also: Butternut Squash in Coconut Milk(recipes)
Coconut butternut squash stew(recipes)
Roasted Butternut Squash(recipes)
Gratin of butternut squash(recipes)
Butternut Squash and Rosemary Risotto(recipes)
Butternut Squash & Hazelnut Lasagna(recipes)
Butternut Squash-Apple Soup(recipes)
Butternut squash and gruyere pasties(recipes)
Butternut squash and pumpkin pie with custard(recipes)
Ginger and butternut squash ice cream(recipes)

INSMUL (law) and Butternut Squash in Coconut Milk (recipes)


INSMUL (law)


INSMUL. Together; jointly. This word is used in composition; as, insimulcomputassent; non tenent insimul. insimulcomputassent; non tenent insimul.

Butternut Squash in Coconut Milk (recipes)


Butternut Squash in Coconut Milk

Yield: Makes 4 to 6 servings



Ingredients:



1/3cup sweetened flaked coconut

2teaspoons vegetable oil

1/2small onion, finely chopped

2cloves garlic, minced

1cup unsweetened coconut milk

1/4cup packed brown sugar

1tablespoon fish sauce

1/8to 1/4 teaspoon red pepper flakes

1butternut squash (about 2 pounds), peeled and cut into large cubes

1tablespoon chopped fresh cilantro

Cilantro sprig and purple kale (optional)









Preparation:





1.Preheat oven to 350°F. Spread coconut in Baking pan. Bake 6 minutes or until golden, stirring occasionally. Set aside to cool and crisp.2.Heat oil in large saucepan over medium-high heat. Add onion and garlic; cook and stir 3 minutes or until tender. Add coconut milk, brown sugar, fish sauce and red pepper flakes; stir until sugar is dissolved.3.Bring mixture to a boil; add squash. Reduce heat to medium; cover and simmer 30 minutes or until squash is tender. Transfer squash to serving bowl with slotted spoon.4.Increase heat to high; boil remaining liquid until thick, stirring constantly. Pour liquid over squash in bowl. Sprinkle with toasted coconut and chopped cilantro. Garnish, if desired.