Coconut And Squash Dhansak Food
WINTER SQUASH IN COCONUT MILK
Provided by Mark Bittman
Categories easy, quick, appetizer, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a saucepan, combine squash, butter, coconut milk, sugar and salt and bring to a slow boil. Cook, stirring, until squash is very tender, 15 to 20 minutes. Cool to room temperature or refrigerate.
- Just before serving, stir in vanilla. Purée mixture in a blender or leave it chunky; serve cold or at room temperature.
Nutrition Facts : @context http, Calories 481, UnsaturatedFat 2 grams, Carbohydrate 42 grams, Fat 36 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 32 grams, Sodium 107 milligrams, Sugar 21 grams
COCONUT ACORN SQUASH
Save yourself some time in the kitchen and toss the squash in the microwave for a truly quick dish. Sometimes squash can be a bit tasteless. I conquer this by adding a bit of mango chutney and coconut. It really makes the flavor pop. -Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cut each squash in half; remove and discard seeds. Place squash in a microwave-safe dish, cut side down. Microwave, covered, on high for 10-12 minutes or until tender., Turn squash cut side up. Mix chutney, coconut and melted butter; spoon into centers of squash. Sprinkle with salt and pepper. Microwave, covered, on high for 2-3 minutes or until heated through.
Nutrition Facts : Calories 251 calories, Fat 11g fat (7g saturated fat), Cholesterol 23mg cholesterol, Sodium 400mg sodium, Carbohydrate 39g carbohydrate (16g sugars, Fiber 4g fiber), Protein 2g protein.
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