A couple years ago I googled "butternut squash recipe" and found Baked Rice with Butternut Squash, which is really good. I had the idea to turn it into a Thai coconut milk curry, and I like that even better.
Butternut Squash Curry Casserole
1 butternut squash (about 1 1/2 pounds)
1 can (~14oz) coconut milk
water
1 tablespoon olive oil
1 cup diced onion
2 garlic cloves, minced
2-4 tablespoons Thai green curry paste
1 cup uncooked Arborio or other short-grain rice (this isn't really a risotto so other rice is probably OK)
Cooking spray
Cut the squash in half lengthwise and remove seeds. Bake at 350F for about 40 minutes until almost done. It shouldn't be soft enough to mash, you want chunks that will hold together. When cool enough to handle, peel and cut into 1/2-inch cubes. This can be done a day or two ahead of time, refrigerate squash until ready to use.
Preheat oven to 400F.
Combine coconut milk with enough water to make 3 cups, and bring to a simmer in a medium saucepan (do not boil). Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 6 minutes. Add garlic and curry paste; sauté 2 minutes. Add rice; sauté 1 minute. Stir in squash and liquid; cook 5 minutes, stirring occasionally.
If your skillet isn't oven-safe, move rice mixture to a 13 x 9-inch baking dish coated with cooking oil spray. Bake at 400° for 30 minutes. Stir mixture gently and serve.
---
What's for dinner at your place?
We always need contributors; message ninkasi23 if you can write a future WFD!