Coconut and curry are a classic combination and they cover this squash with all kinds of wondrousness. The sweetness of coconut, the slight earthiness of curry… every soft bite will have you in rapture. Cilantro, lime, and peanuts add zest, verve, and crunch to this timeless duo, making for an easy, yet inspirational vegetarian dinner.
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You Will Need
Large Non-Stick Pan
Before You Cook
Cook the Rice
Bring a small pot with basmati rice, 1 cup water, half the seasoning blend (reserve remaining for squash), and a pinch of salt to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 14-17 minutes.
Remove from burner and set aside.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Halve lime lengthwise. Cut one half into wedges and juice the other half.
Coarsely chop peanuts.
Stem and coarsely chop cilantro.
Start the Squash
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add butternut squash to hot pan and stir occasionally until beginning to brown, 3-4 minutes.
Stir in remaining seasoning blend and curry paste and cook until aromatic, 2-3 minutes.
Make Sauce and Finish Squash
Stir coconut milk into pan and bring to a simmer. Simmering liquids will still be bubbling slightly.
Cover, and simmer until squash is tender and sauce is slightly thickened, 11-13 minutes.
Add peas and cook until warmed through, 1-2 minutes.
Remove from burner and stir in cilantro and 1 tsp. lime juice. Taste, and add remaining lime juice if desired.
Finish the Dish
Plate dish as pictured on front of card, garnishing with peanuts and squeezing lime wedges over meal (to taste). Bon appétit!
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