BRAISED BUTTERNUT SQUASH IN COCONUT GRAVY WITH ROASTED SEEDS
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A braised squash dish uses the gourd’s own seeds and lime wedges to kick up the flavor and texture.
by James Norton
James Norton / Heavy Table
I enjoy pumpkin soup as much as the next guy, but if you want to nudge this versatile fall crop into the limelight, it helps to think of your squash a little more like it’s a protein. In this case, that means slicing it into relatively large pieces which are braised and turned into the stars of a coconut gravy-plus-toppings-based show.
This spin on braised squash comes originally from an Epicurious recipe that included roasted almonds. After making it as written, I found that the almonds were superfluous compared to the tasty (and free) seeds that come within the squash itself. As long as you roast your seeds to a crunchy (almost to the point of burnt) texture, you’re good - whatever spice blend and salt you’ve added will taste delicious, and the seeds provide crunch as well as a flavor kick to your finished dish.
This adaptation also emphasizes additional lime juice, which adds a tremendous amount of zing and complexity to the finished dish. Guests should squeeze additional juice to their own liking, but I personally went heavy on the lime and loved it.
James Norton / Heavy Table
2 Tbsp. vegetable oil
1 small butternut squash (about 1½ lb.), peeled, quartered lengthwise, seeds removed and reserved for roasting
2 medium shallots, thinly sliced
6 garlic cloves, minced
1 (½”) piece ginger, peeled, thinly sliced
2 (13.5-oz.) cans unsweetened coconut milk
1 Tbsp. kosher salt
1 Tbsp. paprika
½ tsp. cayenne pepper
½ tsp. ground turmeric
1 lime, halved plus another lime cut into wedges for serving
Cilantro leaves with tender stems (for serving)
Steamed rice (for serving; optional)
Heat oil in a large skillet over medium-high. Cook squash, 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.
Reduce heat to medium-low and add shallots, garlic, and ginger to same skillet. Cook, stirring often, until translucent and fragrant, about 2-3 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.
Meanwhile, in a 400-degree oven, roast squash seeds that have been lightly tossed with vegetable oil, salt, pepper, and a BBQ rub or other spice blend. They should be crunchy - try them at about 5 minutes and then every 2-3 minutes after that until you get them where you’d like them.
Remove squash from heat, uncover, and squeeze lime juice over. Top with roasted seeds, lime wedges, and cilantro. Serve with rice if desired.