Red Curry Glazed Butternut Squash with Coconut Rice
From Ripe by Cheryl Sternman Rule
2 teaspoons Thai red curry paste
1 teaspoon honey
1 cup plus 1 teaspoon light coconut milk, divided
1 (2-pound or 907g) butternut squash, unpeeled, stem sliced off
1 Tablespoon extra virgin olive oil
Kosher salt and freshly ground pepper
1 1/2 cups rice (brown or white)
about 15 plucked cilantro leaves
Toasted cashews, unsweetened toasted coconut, and/or toasted sesame seeds, for garnish
Preheat oven to 450 degrees F with a rack in the upper third position.
In a small bowl, whisk the red curry paste, honey, and 1 teaspoon of coconut milk until smooth.
Halve the squash lengthwise, scape out the seeds and strings, and halve lengthwise again to form four long quarters. Set face up on a rimmed baking sheet. Drizzle with the olive oil and sprinkle generously with salt and pepper, rubbing to coat. Knock the pieces on their sides.
Roast for 20 minutes, or until the undersides are nicely browned. Flip onto their other side and roast 10 minutes longer.
Meanwhile, in a medium saucepan, combine the rice, the remaining 1 cup of coconut milk, 1 cup water, sugar, and 1/4 teaspoon salt. Bring to a boil, reduce heat, cover, and simmer gently until the liquid is absorbed and the rice is tender. Remove from the heat, keep covered. (Alternatively, use the rice cooker.)
When the squash is ready, remove it from the oven and switch on the broiler. Brush the squash thickly with the red curry mixture. Broil face up until the paste bubbles and darkens, watching carefully, about 2 minutes. Serve the squash and rice in shallow bowls (with spoons), sprinkling with the cilantro and your choice of additional garnishes.
Tip: For a complete meal, serve beans, tofu or lentils alongside.