Best 3 Roasted Squash With Coconut Chile And Garlic Recipes
Searching for a unique and flavorsome dish to impress your friends and family? Look no further than roasted squash with coconut chile and garlic! With its vibrant colors, tantalizing aromas, and a combination of sweet, spicy, and savory flavors, this dish is sure to be a hit. This recipe perfectly balances the natural sweetness of squash with a hint of heat from chiles, all while being infused with the rich and creamy flavors of coconut milk. Sprinkle in some garlic for an extra layer of intrigue, and before you know it, you'll be savoring a culinary masterpiece that will leave your taste buds craving more.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED SQUASH WITH COCONUT, CHILE AND GARLIC
Mix dry coconut, dry chile and garlic together, and you can easily brighten a batch of roasted winter squash. But this South Indian home-cooking technique is versatile and works with many kinds of vegetables too. Cut a head of cauliflower into florets, and roast that instead. Or shave brussels sprouts or red cabbage very thinly, and cook it in a skillet, adding the coconut-chile-garlic mixture when the vegetable is cooked. In the spring, try it with fresh peas or fava beans. In the summer, try corn kernels. The variations are endless.
Provided by Tejal Rao
Categories side dish
Time 40m
Yield 4 servings as a side
Number Of Ingredients 10
Steps:
- Line a sheet pan with parchment paper, and heat the oven to 400. Wash, slice and seed the squash, cutting it into approximately 1/2-inch-thick rings and wedges. Arrange on a sheet pan, drizzle with oil and season with salt. Roast for 30 to 45 minutes, turning the pieces about halfway through, until the squash is tender and slightly browned in places.
- In the meantime, put the chiles in a bowl, and cover with very hot water so they soften for about 2 minutes, or longer. In a mortar and pestle or a small food processor, add the coconut and garlic. Grind until the garlic is completely broken down, then fish the chiles out of the water, and add them. Grind, until the chiles are in small but still-visible red pieces.
- In a sauté pan, heat coconut oil over medium heat. When it is hot, add mustard seeds and curry leaves, if using. When seeds start to pop, add coconut-chile-garlic mixture, and stir well. Cook for about 1 minute, or less if the paste is very dry and starts to brown quickly, then remove from heat. Toss the warm roasted squash into the coconut mixture, along with a generous squeeze of lemon. Taste a piece for salt and lemon, adjust as needed and serve.
Nutrition Facts : @context http, Calories 188, UnsaturatedFat 6 grams, Carbohydrate 20 grams, Fat 13 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 515 milligrams, Sugar 5 grams
GARLIC ROASTED SUMMER SQUASH
The simplest things are often the tastiest. At the height of summer here in Iowa we have a LOT of produce to choose from, and this is a nice and easy way to enjoy summer squashes and zucchini.
Provided by Sabbath Jackson
Categories Side Dish Vegetables Squash Summer Squash
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Trim the ends from the squash, and cut each squash in half lengthwise. Cut the halves in half again crosswise, to make 4 pieces; cut those pieces in half twice more the long way, to make 16 short spears from each squash. Toss the squash with olive oil and garlic in a bowl; place into a shallow baking dish. Sprinkle with salt and black pepper.
- Roast the squash until the spears and garlic start to brown, 5 to 10 minutes. Check the squash after 5 minutes, and add time in 2- to 3-minute intervals to avoid burning.
Nutrition Facts : Calories 139 calories, Carbohydrate 4.2 g, Fat 13.7 g, Fiber 1.2 g, Protein 1.4 g, SaturatedFat 1.9 g, Sodium 2.7 mg, Sugar 2.2 g
OVEN-ROASTED SQUASH WITH GARLIC & PARSLEY
Winter squash becomes tender and sweeter when roasted-a delicious side for a holiday dinner. Look for interesting squash like kabocha or hubbard at your farmers' market and try them in this recipe. (From EatingWell Nov/Dec 2009)
Provided by cridgley
Categories Vegetable
Time 45m
Yield 3/4 cup, 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375'F.
- Toss squash with 4 teaspoons oil, salt and pepper. Spread evenly on a large baking sheet. Roast, stirring occationally, until tender throughout and lightly browned, 30 to 45 minutes (depending on the variety of squash).
- Heat the remaining 2 teaspoons oil in a small skillet over medium heat. Add garlic and cook, stirring until fragrant but not brown, 30 seconds to 1 minute. Toss the roasted squash with the garlic and parsley. Taste, adjust the seasoning and serve.
Nutrition Facts : Calories 102.8, Fat 3, SaturatedFat 0.4, Sodium 358.6, Carbohydrate 19.9, Fiber 3.5, Sugar 5, Protein 2.2
Tips:
- For the best flavor, choose ripe, firm squash that is heavy for its size.
- Butternut squash, acorn squash, and kabocha squash are all good choices for this recipe.
- If you don't have coconut milk, you can substitute unsweetened almond milk or water.
- Add a pinch of cayenne pepper for a little extra heat.
- Serve roasted squash with a sprinkle of cilantro or parsley, and a dollop of yogurt or sour cream.
Conclusion:
Roasted squash with coconut, chile, and garlic is a delicious and easy side dish that is perfect for any occasion. The squash is roasted until tender and caramelized, and the coconut milk, chile, and garlic add a flavorful touch. This recipe is also a great way to use up leftover squash. Serve it as a side dish with chicken, fish, or tofu, or add it to your favorite salad or soup.
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