Green Sriracha Butternut Squash Curry
Difficulty: Medium | Makes: 2-3 Servings
A dish vibrant in color and flavor! Try our Green Sriracha Butternut Squash for a fun weeknight dinner.
For the Butternut Squash
- 1 small butternut squash, peeled, seeded, and cut into 1/2 inch planks
- Roland® Sea Salt
- Neutral oil
For the Curry
- 1 cup Roland® Green Sriracha Chili Sauce (available on Amazon)
- 1 can Roland® Sliced Water Chestnuts
- 1 can Roland® Small Baby Corn, drained
- 1 tablespoon neutral oil
- 3 scallions, chopped
- 3 cloves of garlic, chopped
- 1/4 cup water or vegetable broth
- 1/4 cup cilantro, chopped
- 1/2 pound snow peas
- Roland® Toasted Sesame Oil, for drizzling
- Lime wedges, to garnish
For Serving
- 1 cup Roland® Organic Unsweetened Coconut Cream
- 4 cups, cooked Roland® Jasmine Rice
Directions
- Preheat your oven to 425 degrees F
- Line a sheet pan with parchment paper and drizzle with oil. Place each piece of squash on the sheet, drizzle with oil, and season with sea salt
- Bake the butternut squash for 10-15 minutes, or until the edges begin to brown. Add the drained baby corn to the pan and lightly drizzle with oil. Return the pan to the oven for another 10 minutes
- In a small saucepan over medium heat add oil, the garlic, and scallions. Sauté until fragrant (approximately 2-3 minutes)
- Add the water or broth, green sriracha, and water chestnuts. Bring to a boil (approximately 5-6 minutes)
- In a bowl add the organic coconut cream, using an electric mixer, whip the coconut cream until it reaches soft peaks (approximately 4-5 minutes)
- In a shallow serving bowl, add a ladle of curry and top with the butternut squash and baby corns. Add a dollop of the whipped coconut cream and garnish with chopped cilantro, lime wedges, and a drizzle of sesame oil
- Serve along side jasmine rice and enjoy!
