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  • Michael Oshman

Sustainable Recipe Series: Duke's Alehouse Coconut Curried Butternut Squash


6 lbs. Butternut Squash peeled and cut in 1/2 inch pieces, seared

1 Onion thinly sliced

10 Apples large diced and seared, kept seperate

2 tablespoons Curry Powder

1/2 teaspoon Cayenne

4 cans Coconut Milk

1 tablespoon Salt

1 cup Golden Raisins

1 tablespoon Honey

2 cups Brown Rice

5 cups Water

1 tablespoon Salt

1 Cup Whole Toasted Almonds Chopped

1 bunch chopped cilantro

Brown Rice

Combine water, salt, and rice in a pot and bring to a boil. Slowly simmer with lid on until rice is fully cooked.

Curried Squash

Either roast squash pieces in a 400 degree oven or sear in a hot pan until lightly browned. Heat a large pot or dutch oven until hot. Add a teaspoon of oil and sweat onions. Add raisins, curry powder, and cayenne. Saute until very aromatic. Add coconut milk and honey and bring to a simmer. Add seared squash and simmer until just tender.


Sear the apples the same way as the squash until slightly browned but still crunchy. Cool in refrigerator.


Place cooked rice on plate. Warm apples with the curried squash. Pour over rice. Top with toasted almonds and cilantro.

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