Name: Braised Butternut Squash in Spiced Coconut Gravy
Cook time: 20 minutes
Total time: 40 minutes
Yield: 6 Servings
Ingredients: 2 Tbsp. vegetable oil; 1 small butternut squash (about 1½ lb.), scrubbed, quartered lengthwise, seeds removed; 2 medium shallots, thinly sliced; 6 garlic cloves, coarsely chopped; 1 (½") piece ginger, peeled, thinly sliced; 2 (13.5-oz.) cans unsweetened coconut milk; 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt; 1 Tbsp. Kashmiri chile powder or paprika; ½ tsp. cayenne pepper; ½ tsp. ground turmeric; ¼ cup slivered almonds; 1 lime, halved; Cilantro leaves with tender stems (for serving); Steamed rice (for serving; optional)

Braised Butternut Squash in Spiced Coconut Sauce in a serving dish.

Photo by Joseph De Leo, Food Styling by Lillian Chou

Large pieces of butternut squash get braised in a coconut sauce spiked with chile, cayenne, and turmeric for a low-effort dish that’s full of flavor—perfect to star as the vegetarian- or vegan-friendly main event on your Thanksgiving dinner table. Serve with your favorite festive sides or simply with rice or potatoes and a side salad. A squeeze of lime juice at the end adds tang, and almonds bring some contrasting crunch.

Recipe information

Total Time
40 minutes
Yield
6 Servings

Ingredients

2 Tbsp. vegetable oil

1 small butternut squash (about 1½ lb.), scrubbed, quartered lengthwise, seeds removed

2 medium shallots, thinly sliced

6 garlic cloves, coarsely chopped

1 (½") piece ginger, peeled, thinly sliced

2 (13.5-oz.) cans unsweetened coconut milk

1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt

1 Tbsp. Kashmiri chile powder or paprika

½ tsp. cayenne pepper

½ tsp. ground turmeric

¼ cup slivered almonds

1 lime, halved

Cilantro leaves with tender stems (for serving)

Steamed rice (for serving; optional)

Preparation

Step 1
Heat oil in a large skillet over medium-high. Cook squash, a cut side down, until browned underneath, about 3 minutes. Turn onto other cut sides and cook, undisturbed, until browned, about 3 minutes. Transfer to a plate.
Step 2
Reduce heat to medium-low and add shallots, garlic, and ginger to same skillet. Cook, stirring often, until translucent and fragrant, about 3 minutes. Stir in coconut milk, salt, chile powder, cayenne, and turmeric. Increase heat to medium-high and bring to a gentle simmer. Reduce heat to medium-low; return squash to skillet and spoon some sauce over. Cover and cook until squash is fork-tender, 20–25 minutes.
Step 3
Meanwhile, toast almonds in a dry small skillet over medium heat, tossing often, until golden brown, about 4 minutes. Transfer to a plate and let cool.
Step 4
Remove squash from heat, uncover, and squeeze lime juice over. (If oil starts to separate from sauce while squash sits, gently whisk to emulsify before serving.) Top with almonds and cilantro. Serve with rice if desired.