Stuffed Butternut Squash with Curry Coconut Rice
Ingredients
- 1 tablespoon light brown sugar
- 1/2 teaspoon kosher salt
- 5 tablespoons red curry paste, divided
- 1/4 cup canola oil, divided, plus more for greasing
- 2 large (2 pounds) butternut squash, halved lengthwise, seeds removed
- 5 cups cold cooked jasmine rice
- 1 cup unsweetened finely shredded coconut
- 1/2 cup chopped salted roasted cashews, plus more for garnish
- 1/2 cup chopped fresh cilantro
- 1/2 cup thinly sliced scallions (about 4 scallions), plus more for garnish
- 1/4 cup chopped fresh mint, plus more for garnish
- 2 1/2 tablespoons fish sauce
- 1 teaspoon grated lime zest plus 2 tablespoons fresh lime juice, plus lime wedges for serving
Instructions
Stuffed Butternut Squash with Curry-Coconut Rice serves 8 original recipe by Food & Wine.
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