Meal Kit
Coconut Curry Butternut Squash
with basmati rice
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Tree Nuts (Coconuts), Peanuts
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Under %{max_calories} caloriesVegetarian
Chef
Patrick Le Beau
Coconut and curry are a classic combination and they cover this squash with all kinds of wondrousness. The sweetness of coconut, the slight earthiness of curry… every soft bite will have you in rapture. Cilantro, lime, and peanuts add zest, verve, and crunch to this timeless duo, making for an easy, yet inspirational vegetarian dinner.
In Your Box (serves 2)
- 12 oz. Cubed Butternut Squash
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5⅖ fl. oz. Coconut Milk
- ½ cup Basmati Rice
- 1 Lime
- 2 oz. Peas
- 2 Tbsp. Yellow Curry Paste
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½ oz. Roasted Peanuts
- ¼ oz. Cilantro
- 2 tsp. Asian Garlic and Ginger Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) DOparv3r
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Calories450
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Carbohydrates52g
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Net Carbs44g
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Fat26g
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Protein9g
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Sodium1090mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Small Pot
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Cook the Rice
Bring a small pot with basmati rice, 1 cup water, half the seasoning blend (reserve remaining for squash), and a pinch of salt to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 14-17 minutes.Remove from burner and set aside.While rice cooks, prepare ingredients. -
2 Prepare the Ingredients
Halve lime lengthwise. Cut one half into wedges and juice the other half.
Coarsely chop peanuts.Stem and coarsely chop cilantro. -
3 Start the Squash
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add butternut squash to hot pan and stir occasionally until beginning to brown, 3-4 minutes.Stir in remaining seasoning blend and curry paste and cook until aromatic, 2-3 minutes. -
4 Make Sauce and Finish Squash
Stir coconut milk into pan and bring to a simmer. Simmering liquids will still be bubbling slightly.
Cover, and simmer until squash is tender and sauce is slightly thickened, 11-13 minutes.Add peas and cook until warmed through, 1-2 minutes.Remove from burner and stir in cilantro and 1 tsp. lime juice. Taste, and add remaining lime juice if desired. -
5 Finish the Dish
Plate dish as pictured on front of card, garnishing with peanuts and squeezing lime wedges over meal (to taste). Bon appétit!
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