Butternut squash, Thai style from How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food (page 365) by Mark Bittman

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Notes about this recipe

  • lorloff on December 30, 2016

    The coconut milk and peanut butter sauce with ginger and chiles we grew in the garden worked brilliantly. A great dish. It took a bit longer than 15 minutes to bring the squash to just cooked through in the first part of the cooking. Worth the time peeling and chopping the winter squash from the farmers market. This is a keeper. look forward to trying the other renditions of this dish.

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