Bored of Your Dinner Routine? Andrea Buckett’s Coconut Curry Braised Squash Will Perk Up Your Plate

It’s easy to fall into a dinner rut. After all, at the end of a long work day, hovering over the stove doesn’t necessarily sound appealing. That’s why we’re always seeking meals that strike the balance between ultra-flavorful and super simple. Our latest find is chef and blogger Andrea Buckett‘s easy coconut curry braised squash — a creamy, tender, and intricately-seasoned showstopper that works as either a side dish or a stunning main.

“Delicata squash is one of the best varieties for this recipe because it’s easy to prep, cook, and even eat with the skin on,” Buckett points out. “However, if you can’t find delicata squash, honey nut or acorn squash are excellent substitutes.”

A recipe that’s tasty and adaptable to whatever’s available in the produce aisle? Sign us up.

“This recipe uses Thai red curry paste, creamy coconut milk, and fish sauce to create a rich and flavorful side dish that’s perfect for any fall meal,” Buckett writes — but we’re excited to serve this veggie dish year-round.

Easy Coconut Curry Braised Squash

Ingredients

• 1 tablespoon vegetable oil
• 2 delicata squash (about 2 lbs)
• 3 tablespoons Thai red curry paste
• 1 can (400 ml) coconut milk
• 1 tablespoon fish sauce
• Salt and pepper
• ½ cup honey roasted peanuts, chopped
• ½ cup fresh cilantro, chopped
• Lime wedges for serving

Instructions

1. Wash the delicata squash and cut in half crosswise. Cut each half lengthwise. Scoop out the seeds and stringy bits and discard. Place the squash cut side down and cut each piece into 1-inch half moons. 
2. Place a large skillet over medium heat. Add the vegetable oil. Once the oil is heated add the squash. Arrange the squash so they are laying flat on the bottom of the pan. Cook for 4-6 minutes until the squash begins to brown. Flip the squash and cook for another 4-6 minutes.  
3. Make some room in the middle of the pan. Add the red curry paste. Pour in about a quarter of the coconut milk and stir to dissolve the curry paste. Add the remainder of the coconut milk and the fish sauce. Bring the mixture to a simmer, cover, and cook for 20 minutes, stirring occasionally. 
4. Remove the lid and continue to cook for 10 minutes or so, until the squash is tender and the coconut milk has reduced by at least half. 
5. Garnish with the honey-roasted peanuts and cilantro and garnish with lime wedges.