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Red Curry Glazed Butternut Squash With Coconut Rice

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Red Curry Glazed Butternut Squash With Coconut Rice

Ingredients

  • 2 teaspoons thai red curry paste
  • 11 teaspoon honey
  • 1 cup plus 1 teaspoon light coconut milk, divided
  • 1 butternut squash (2 pounds), unpeeled, stem sliced off
  • 1 tablespoon extra-virgin olive oil
  • kosher salt and freshly ground black pepper
  • 1-1/2 cups brown rice (white works too)
  • pinch sugar
  • about 15 fresh cilantro leaves (left whole; if you’re not a cilantro fan, either omit or sub flat-leaf parsley for color)
  • toasted cashews, unsweetened toasted coconut and/or toasted sesame seeds, for garnish
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