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Week of 10/07/13

Active: 30 min Total: 30 min
Original
Dependency
Cuisines
American
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Ingredients

Metric
Servings:
4
Coconut Cream Butternut Squash`:
  • Butternut squash - 1 , peeled and cubed
  • Coconut milk - 1/2 cup
  • Maple syrup - 1 Tbsp
  • Salt - 1 tsp
Baked Salmon with Curry Sauce:
  • Onions - 1 , chopped
  • Carrots - 2/3 lb , chopped
  • Cauliflower - 1 head , chopped
  • Garbanzo beans (14 oz / 397 g can) - 1 can , rinsed and drained
  • Yellow curry paste - 1 Tbsp ((sub red curry paste))
  • Fish sauce - 1 Tbsp ((sub soy sauce))
  • Brown sugar - 1/2 Tbsp
  • Coconut milk - 2/3 cup
  • Olive oil - 2 Tbsp
  • Lime - 1/2 , wedges

Prep

  1. Butternut squash - Two options: 1) Peel with a peeler and then cube; or 2) Microwave for 5 minutes, flipping the butternut squash in between. Cool and then chop, peeling off skin with a knife. (Can be done up to 5 days ahead)
  2. Onions / Carrots / Cauliflower / Chickpeas - Prep as directed. (Can be done up to 3 days ahead)
  3. Sauce - If making Wednesday's night fried rice, double the amount for all ingredients. Mix together yellow curry paste, fish sauce, brown sugar, and coconut milk. (Can be done up to 3 days ahead)

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Make

  1. Preheat oven to 500F (260C) degrees.
  2. Place chopped butternut squash with 1 cup (236ml) of water in a saucepan. Bring to a boil and then simmer covered for 10 to 12 minutes.
  3. While butternut squash is cooking, place onions, carrots, and cauliflower onto a sheet pan. Cover tightly with foil and then steam for 10 minutes.
  4. Remove foil. Add in chickpeas, sauce (use only half if you doubled it for Wednesday's meal), and olive oil. Toss through and spread everything out into one even layer. Roast for 10 to 15 minutes, shaking midway between. Veggies are done when carrots and cauliflower are tender and have caramelized.
  5. When butternut squash has cooked, drain, and return to saucepan. Add coconut milk, maple syrup, and salt. Puree with an immersion blender (you can also use a masher, but it won't be as smooth and creamy). Season to taste with more salt or sweetener.
  6. Enjoy your curry roasted vegetables on top of your butternut squash for a delicious combination. Serve with lime wedges.

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