Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

spiced butternut squash with salmon

JWhiteH avatar
Recipe by
J. White Harris
@JWhiteH
Gallatin, TN

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.

yield 4 to 5 servings
prep time 20 Min
cook time 25 Min
method Stove Top

Ingredients For spiced butternut squash with salmon

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

How To Make spiced butternut squash with salmon

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Spiced Butternut Squash w Samon served over Rice.
    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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT