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Red Curry Glazed Butternut Squash with Coconut Rice
http://www.smithbites.com/2012/05/red-curry-glazed-butternut-squas...
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Ingredients
categorized
original
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
Ingredients
categorized
original
Produce
Butternut squash (2 pounds)
(
1
)
Cashews, Toasted
(
1
)
Canned Goods
Coconut milk, light
(
1 1/8
cup
)
Cooking & Baking
Honey
(
11
teaspoon
)
Kosher salt and freshly ground black pepper
(
1
)
Olive oil, extra-virgin
(
1
tablespoon
)
Sugar
(
1
Pinch
)
Pasta & Grains
Brown rice
(
1 1/2
cups
)
Thai red curry paste
(
2
teaspoons
)
Other
About 15 fresh cilantro leaves (left whole; if you’re not a cilantro fan, either omit or sub flat-leaf parsley for color)
Preparation
Read recipe preparation on
smithbites.com
Smith Bites
www.smithbites.com
All 100 recipes
Social Stats
50.3
Rating
1-100
19
Tweets
6
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Shares
815
StumbleUpon
Views
29
PinterestPins
Recipe Stats
Published May 17, 2012 (9 months ago).
53 people saved this recipe.
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