Imagine my surprise at finding more butternut squash at our Favourite supermarket, Superama, here in Mexico. It is highly unusual, so much so that I bought all seven of them! They were hidden among the pumpkins which had just arrived. Those of you who live in northern climates will easily find these everywhere this time of year. Pinterest to the rescue with this recipe…
Butternut Squash Coconut Curry
- 4 cups butternut squash, peeled, deseed and diced
- 1-2 tablespoon coconut oil
- 1 medium onion, finely chopped
- 4 cloves garlic minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons curry powder
- 1/2 teaspoon paprika
- 1 teaspoon dried thyme
- 1 14-ounce can coconut milk
- 1 cup vegetable broth, or 1 vegetable bouillon plus 1 cup water
- 1/4 teaspoon Cayenne pepper, optional
- 1 teaspoon sea salt, or to taste
- 2 tablespoons fresh cilantro leaves
1. Heat oil in a large saucepan on medium-high. Add onion, garlic and ginger.
2. Cook until onion is soft, about 3 minutes.
3. Stir in curry powder, paprika and thyme. Cook for 1 minute.
4. Stir in squash, coconut milk, vegetable broth.
5. Bring to boil, Cover and reduce to a simmer on low heat.
6. Cook for 15 minutes until squash cubes are tender but not mushy
7. Stir in pepper, salt and cilantro.
Delicious served with rice.
Since I had already prepared my Thai Jicama Salad, I needed something to go with the salmon I had thawed. Pinterest to the rescue again!
Thai Salmon in Foil
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes
The flavors are sealed right into a foil packet with no clean up! The salmon comes out so tender/juicy. Sure to be a family favorite!
- 1/2 cup sweet chili sauce
- 2 tablespoons reduced sodium soy sauce
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon freshly grated ginger
- Juice of 1 lime
- 1 teaspoon Sriracha, optional if you want more heat
- 2 pounds salmon
- 1/4 cup peanuts, chopped
- 2 tablespoons chopped fresh cilantro leaves
- Preheat oven to 375 degrees F. Line a baking sheet with foil.
- To make the sauce, whisk together chili sauce, soy sauce, garlic, fish sauce, ginger, lime juice and Sriracha in a small bowl; set aside.
- Place salmon onto prepared baking sheet and fold up all 4 sides of the foil. Spoon the chili sauce mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.
- Place into oven and bake until cooked through, about 15-20 minutes.
- Serve immediately, garnished with peanuts and cilantro, if desired.
*Baking time may need to be adjusted depending on the thickness of the salmon.
This delicious recipe brought to you by Damn Delicious