Butternut squash or sweet potatoes? That’s a tough autumn call. When your parents are stock piling both from the late summer garden, luckily the choice only comes on the basis of making recipes like this one. For this, I chose to go with butternut squash, letting the primary sweetness shine through from the coconut milk. Though, I have a feeling sweet potatoes would work too, or perhaps you’d like to opt for a combo.
One decision you don’t need to debate over is what variety of coconut milk to choose. Unless you’re drinking the stuff down on a daily basis, go for a can of the regular, full-fat. I’m all for healthy, low-fat recipes, but the light type just won’t cut it here. You need the sweetness and creaminess of the original. Everything in moderation, and I think we can all agree that the rest of the ingredients make this one nutritious meal. And satisfying, too.
Pair with your favorite grain. I chose millet to play up the nuttiness of the butternut, but basmati rice would serve as a nice side as well.