Goan Butternut Squash Cafreal
Zesty Green Squash Curry
Why This Recipe Works
Traditionally a chicken dish, this Goan classic shines when the meat is replaced with tender roasted squash. The vibrant green sauce, packed with cilantro and coconut milk, provides a fierce yet refreshing kick.
Instructions
Roast the squash half-moons at 350°F for 45 minutes until tender and caramelized at the edges.
Fry the sliced onions in a little oil for 20 minutes until they are brown, crisp, and sweet.
Blend the cilantro, ginger, garlic, chiles, and dry spices with lemon juice and coconut milk until the sauce is vibrant green and smooth.
Simmer the green sauce in a pan for 5 minutes, then add the roasted squash and cook for another 5 minutes to allow the flavors to meld.
Serve the curry topped with the crispy fried onions for a beautiful contrast in texture.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
