Butternut Squash in Coconut Cream Sauce

Butternut Squash in Coconut Cream, Moonglow Cooks

Butternut Squash in Coconut Cream, Moonglow Cooks

  • Preheat oven at 375F
  • Peel and slice butternut squash into half, then in half inch slices discarding seeds.
  • In a bowl, coat with olive oil and season with salt, pepper, and a touch of nutmeg.
  • Bake for 20 minutes.

Dungeness Crab in Coconut Cream Sauce

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 1 tablespoons minced ginger root (fresh)
  • 1 jalapeno pepper, sliced into rings
  • 1 teaspoon annatto powder
  • 1 Dungeness crab, cleaned and quartered
  • 1 can (13.5 fluid ounces) coconut cream
  • salt and pepper to taste

In a wok, saute garlic, onions, and ginger in olive oil until fragrant.  Add sliced peppers and annatto powder.  Saute crab pieces until it turns a little color.  Add coconut cream, salt and pepper and simmer covered until cooked, about 10 minutes.

Reserve some sauce for roasted butternut squash.  Sauce may be prepared without crabs.

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2 Responses to Butternut Squash in Coconut Cream Sauce

  1. Superb work. You have got a brand-new reader. Please keep up the superb work and I look forward to more of your amusing writings.

  2. Thank you for stopping by, Gwendolyn. Please check back often and perhaps even send a recipe I should try. Have a great day!

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