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Butternut Squash with Harissa and Coconut Milk Recipe

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Butternut Squash with Harissa and Coconut Milk
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Ingredients

  • 1 medium butternut squash, peeled and cubed (about 4-5 cups cubed approximately) **
  • 2 tablespoon oil
  • 1/4 cup harissa or adjust amount to taste and spice tolerance level
  • 3/4 inch fresh ginger, peeled and julienned – divided
  • salt to taste
  • 1/2 cup cream of coconut + 1/2 cup light coconut milk (of all light coconut milk, if you want a lighter version)
  • 1/2 teaspoon sugar
  • few tablespoons of fresh mint leaves, julienned
  • Note: yellow pumpkin can be used to substitute butternut squash

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 179g
Calories 779  
Calories from Fat 443 57%
Total Fat 51.35g 64%
Saturated Fat 24.92g 100%
Trans Fat 0.7g  
Cholesterol 0mg 0%
Sodium 54mg 2%
Potassium 158mg 5%
Total Carbs 81.21g 22%
Dietary Fiber 0.3g 1%
Sugars 78.35g 52%
Protein 1.77g 3%
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