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Butternut squash is always delicious, but if you can’t find any or want to experiment with other winter squashes try swapping in an equal amount of honeynut or red kuri squash, or sugar pumpkin.
Coconut Curry Butternut Squash Gratin Recipe
Serves 8 | Active: 20 min | Total: 1 hour 10 min
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| Coconut Curry Butternut Squash Gratin |
Coconut Curry Butternut Squash Gratin Ingredients
- 1 butternut squash (2½ to 3 lb.), ends trimmed
- 1 can (14 oz.) unsweetened coconut milk, un-stirred
- 2 cloves garlic, finely chopped
- 2 tbsp. ginger, finely chopped (about ½-inch piece, peeled)
- 1 tbsp. curry powder
- ½ tsp. ground turmeric
- ¼ tsp. crushed red pepper
- 1¼ tsp. kosher salt, divided
- ¾ cup flaked unsweetened coconut
- 1 lime, zested and halved Pinch cinnamon
- Mint, cilantro, and/or Thai basil, torn for garnish
Coconut Curry Butternut Squash Gratin Preparation
- Preheat oven to 400°.
- Peel the squash with a vegetable peeler and cut in half lengthwise. Scoop out the seeds and discard. Place one squash half cut-side down on a cutting board and slice crosswise into ¼-inch-thick slices. Repeat. Using your knife or a spatula, transfer the squash to a lightly greased 13-by-9-inch (3-quart) baking dish, fanning the slices so they cover the bottom of the dish in a single layer.
- Place a saucepan over mediumhigh heat. Spoon in 1 tsp. of the fat from the top of the coconut milk. Stir in the garlic and ginger. Cook and stir until fragrant, about 1 minute. Stir in the curry powder, turmeric, and crushed red pepper. Cook for 30 seconds while stirring gently. Add the remaining coconut milk and bring to a simmer over medium heat. Stir in 1 tsp. salt. Pour mixture over the top of the squash. Cover the baking dish tightly with aluminum foil. Bake for 30 minutes.
- Meanwhile, in a small bowl, combine flaked coconut, lime zest, cinnamon, and remaining ¼ tsp. salt. Remove the baking dish from the oven and top squash evenly with the coconut mixture. Return to oven, without foil, and bake until the squash is tender, the liquid has thickened, and the coconut topping is toasted, about 20 minutes. Garnish with a squeeze of lime and the torn herbs. Serve warm.
