spiced butternut squash with salmon

Name: Spiced Butternut Squash with Salmon
Prep time: 20 min
Cook time: 25 min
Yield: 4
Cuisine: Indian
Ingredients: 2 tablespoon(s) coconut oil; 1 medium yellow onion, diced; 1 spicy chili pepper, seeded, finely chopped; 1 tablespoon(s) ginger, finely chopped; 2 or 3 clove(s) garlic, finely chopped; 1 or 2 tablespoon(s) curry powder; 1 teaspoon(s) ground turmeric; 1 can(s) (14.5 ounce) coconut milk; 16 ounce(s) butternut squash puree; 1 teaspoon(s) sea salt; fresh ground black pepper to taste; 1 lime, juice of; 18 ounce(s) salmon fillets, cut into pieces; 1 bunch(es) cilantro with stems, rough chopped

10 Pinches 5 Photos

J. White Harris

Gallatin, TN

Updated on May 17, 2022

This is one of those recipes that fill your kitchen with delicious smells while it is cooking in the Dutch oven. I also note that it tastes as good as it smells. Leave the salmon out and this could be a tasty squash side dish. Either way this will be pleasing to your taste buds.

Rate

prep time 20 Min

cook time 25 Min

method Stove Top

yield 4 to 5 servings

Ingredients

2 tablespoons coconut oil
1 medium yellow onion, diced
1 spicy chili pepper, seeded, finely chopped
1 tablespoon ginger, finely chopped
2 or 3 cloves garlic, finely chopped
1 or 2 tablespoons curry powder
1 teaspoon ground turmeric
1 can (14.5 ounce) coconut milk
16 ounces butternut squash puree
1 teaspoon sea salt
fresh ground black pepper to taste
1 lime, juice of
18 ounces salmon fillets, cut into pieces
1 bunch cilantro with stems, rough chopped

How To Make spiced butternut squash with salmon

Step 1

Cut squash in half lengthwise and use a spoon to scoop out the seeds and membrane. Put in a baking dish rind side up. Bake in 350F oven for 45 to 60 minutes. Check to see that a fork goes in easily, meaning it is done.

Step 2

Let squash cool enough to handle then peal rind off and cut squash into chunks. Put into a food processor or blender. If too dry add 1 or 2 Tablespoons water. Process until smooth.
Step 3

Heat coconut oil with medium heat in a Dutch oven or large pot. Add onion, chili pepper, and ginger cooking until onion is translucent, do not allow ingredients to brown.
Step 4

Stir in the chopped garlic cooking until fragrant, about 1 minute. Now add 1 tablespoon curry powder and turmeric then cook 1 minute more.
Step 5

Add the coconut milk and 16 ounces of squash puree. Raise the heat and bring to a boil then lower to a simmer, cook about 10 minutes more. Now season with the salt and pepper then the lime juice. Taste and adjust seasonings by adding more salt and or curry powder.
Step 6

Add the salmon pieces to the pot and cook 5 minutes or until cooked through. Remove from heat, stir in the cilantro, and serve over steamed rice.
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