Meal Kit
Coconut Curry Butternut Squash
with basmati rice
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Peanuts
- Calorie-Conscious
- Vegetarian
Chef
Patrick LeBeau
In Your Box (serves 2)
- 12 oz. Cubed Butternut Squash
- 5⅖ fl. oz. Coconut Milk
- ½ cup Basmati Rice
- 1 Lime
- 2 oz. Peas
- 2 Tbsp. Yellow Curry Paste
- ½ oz. Roasted Peanuts
- ¼ oz. Cilantro
- 2 tsp. Asian Garlic and Ginger Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories450
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Carbohydrates52g
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Net Carbs44g
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Fat26g
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Protein9g
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Sodium1090mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Small Pot
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 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. -
2 Prepare the Ingredients
Halve lime lengthwise. Cut one half into wedges and juice the other half.
Coarsely chop peanuts.Stem and coarsely chop cilantro. -
3 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. -
4 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. -
5 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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