Braised Butternut Squash in Spiced Coconut Gravy

butternut squash shallot garlic ginger paprika almond lime cilantro rice soy free peanut free dairy free wheat/gluten-free chile pepper vegetarian vegan fall winter thanksgiving christmas diwali squash

Rachel Gurjar

6 Servings

Source

Ingredients

2 Tbsp. vegetable oil

1 small butternut squash (about 1½ lb.), scrubbed, quartered lengthwise, seeds removed

2 medium shallots, thinly sliced

6 garlic cloves, coarsely chopped

1 (½") piece ginger, peeled, thinly sliced

2 (13.5-oz.) cans unsweetened coconut milk

1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt

1 Tbsp. Kashmiri chile powder or paprika

½ tsp. cayenne pepper

½ tsp. ground turmeric

¼ cup slivered almonds

1 lime, halved

Cilantro leaves with tender stems (for serving)

Steamed rice (for serving; optional)

Method

Heat oil in a large skillet over medium-high. Cook squash, a cut side down, until browned underneath, about 3 minutes. Turn onto other cut sides and cook, undisturbed, until browned, about 3 minutes. Transfer to a plate.

Reduce heat to medium-low and add shallots, garlic, and ginger to same skillet. Cook, stirring often, until translucent and fragrant, about 3 minutes. Stir in coconut milk, salt, chile powder, cayenne, and turmeric. Increase heat to medium-high and bring to a gentle simmer. Reduce heat to medium-low; return squash to skillet and spoon some sauce over. Cover and cook until squash is fork-tender, 20–25 minutes.

Meanwhile, toast almonds in a dry small skillet over medium heat, tossing often, until golden brown, about 4 minutes. Transfer to a plate and let cool.

Remove squash from heat, uncover, and squeeze lime juice over. (If oil starts to separate from sauce while squash sits, gently whisk to emulsify before serving.) Top with almonds and cilantro. Serve with rice if desired.