Ingredients Vegetables Squash + Gourds Butternut Squash Butternut Squash 'Carpaccio' with Coconut Milk 5.0 (2) 2 Reviews Serve steamed butternut squash with a creamy coconut curry sauce for this quick Thai-inspired vegetable dish. By Renu Dhar Renu Dhar Renu is a personal chef, culinary instructor, and food blogger. Food & Wine's Editorial Guidelines Published on November 20, 2024 Tested by Tiffany Davis Tested by Tiffany Davis Tiffany Davis is a recipe tester and developer who has worked in several James Beard kitchens. She worked in the test kitchen at Cooking Light for 14 years and was eventually the test kitchen director. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Food & Wine / Photo by Jen Causey / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen Total Time: 30 mins Servings: 6 Jump to recipe Inspired by Thai red curry, this butternut squash dish features steamed and seared squash in a creamy coconut sauce enriched with store-bought Thai red curry paste, fresh ginger, and spicy jalapeños. As a clever alternative to a steamer basket, the butternut squash is cut into planks and placed on a wire cooling rack over a skillet filled with water to steam. Serve this dish with cooked white rice for a heartier meal. Frequently Asked Questions What is Thai red curry paste made of? Traditional Thai curry paste is an essential condiment made from a combination of ingredients like shallots, chiles, garlic, spices, and galangal, a root similar to ginger with a peppery, citrusy flavor. Red curry paste gets its color and flavor from dried red chiles, specifically. You can find store-bought red curry paste at most major grocery stores or Asian grocery stores. Is all canned coconut milk unsweetened? Not all canned coconut milk is unsweetened, so you’ll want to check the label on your coconut milk before buying. Unsweetened canned coconut milk is made from shredded coconut flesh blended with water and strained, while sweetened canned coconut milk has added sugar. Notes from the Food & Wine Test Kitchen Cutting the squash into even planks is the key to cooking it evenly. This recipe calls for cutting the squash into thick planks (about 1/4-inch thick) with a knife, but you can use a mandoline for more precision. Some pans (like the Our Place Always Pan) come with steamer baskets. To make an impromptu steamer without a steamer basket, we used a basic wire cooling rack on top of a skillet filled with water, and steamed the squash planks on top of the rack. Make ahead Store leftovers for up to three days. To reheat the squash, heat it over low in a skillet until warmed through. If needed, add a touch of water or additional coconut milk to loosen the sauce. Cook Mode (Keep screen awake) Ingredients 1 medium (2 1/2 pound) butternut squash, preferably with long neck 3 cups water, divided 1 tablespoon Thai red curry paste (such as Mae Ploy) 2 teaspoons plus 2 tablespoons canola oil, divided 1 1/2 teaspoons fish sauce, divided 1 cup unsweetened coconut milk 2 teaspoons light brown sugar 1 1/2 teaspoons thinly sliced jalapeño (seeds removed), plus slices for garnish 1 teaspoon fresh lime zest 1 tablespoon fresh lime juice 1 teaspoon minced fresh ginger 1/4 teaspoon kosher salt 1 tablespoon chopped fresh cilantro, plus more for garnish 1 tablespoon roasted salted pumpkin seed kernels Directions Trim stem off squash, and cut squash crosswise at base of neck to separate bulb and neck. Trim squash on all sides to create a (2 3/4-inch by 5-inch) rectangle. Cut squash into 1/4-inch thick slices. (Reserve bulbs and trimmed sides for another use.) Place a wire rack in a 12-inch skillet. Add water and bring to a boil over high. Working in batches, place squash planks in a single layer on wire rack, making sure all squash is directly over steaming water; cover and cook until tender-crisp, 6 to 8 minutes. Transfer squash to a large plate. Repeat process with remaining squash, adding water as needed. While squash is cooking, stir together curry paste, 2 teaspoons of the oil, and 1/2 teaspoon of the fish sauce in a small bowl. Evenly brush cooked squash planks on both sides with curry paste mixture. Rinse skillet and rack; wipe dry and set aside. Heat remaining 2 tablespoons oil in reserved skillet over medium. Working in batches, add squash planks to oil; cook, turning halfway through, until golden brown on both sides, about 2 minutes. Transfer squash to a reserved rack. Stir together coconut milk, brown sugar, jalapeño, lime zest and juice, ginger, salt, and remaining 1 teaspoon fish sauce in a small saucepan until combined. Bring coconut milk mixture to a boil over medium high. Reduce heat to medium; simmer until fragrant and slightly thickened, about 2 minutes. Transfer sauce to a wide shallow bowl or rimmed plate; place squash planks on top of sauce. Garnish with chopped cilantro, pepitas, and jalapeño slices. Rate It Print