Butternut Squash and Shrimp Coconut Curry by Dora Cheng

Butternut Squash and Shrimp Coconut Curry by Dora Cheng

It’s time for another #PAfallharvest pick! 🍂

Tis the season for winter squash! Though Acorn, Spaghetti, and Kabocha varieties are certainly showstoppers, it’s Butternut that gets the spotlight today.

 
BS 1.jpg
 

Butternut squash is the G.O.A.T of fall produce (please don’t @ us). It’s versatile (soups, roasts, desserts, OH MY). It’s reliable (similar to its summer cousins, we’re likely going to be stocked on this veg to infinity and beyond). And it’s quintessentially fall (that nutty, sweet autumn flavor though 🤤).

Our guest chef Dora Cheng really outdid herself with this next #PAfallharvest recipe.. Meet the Butternut Squash and Shrimp Coconut Curry of your DREAMS!

That’s not all folks! Our partners at Sunnyside Packing Company provided fresh-from-the-field butternut squash to help Dora make this delicious dish happen. 🧡

Bon appétit!

 
Unknown-1.jpeg
Unknown.jpeg
 

Butternut Squash and Shrimp Coconut Curry

Ingredients

  • 1 butternut squash (provided by Sunnyside Packing Company!)

  • 12 shrimps

  • 1 teaspoon chopped garlic 

  • 2 cups fresh baby spinach

  • 1 red bell pepper

  • Salt and pepper

  • Cilantro 

  • Crunchy chickpeas 

Curry sauce 

  • 3 tablespoons red curry paste

  • 1/2 teaspoon yellow curry powder

  • 1/2 teaspoon fish sauce

  • 2 teaspoons sugar

  • 1 can coconut milk

Directions

  1. Cook the diced butternut squash in a large skillet until they begin to turn golden. Transfer them to a pot.

  2. Add the red curry paste, yellow curry powder, fish sauce, sugar, and coconut milk to the butternut squash. Bring the mixture to a boil, and then cover the pot and let it simmer for 20 minutes. Add water if the sauce is too thick. 

  3. Cook the shrimps with chopped garlic in the skillet until they turn golden.

  4. When the butternut squash turns soft, stir in sliced red bell peppers. Bring the mixture to a simmer over medium heat. Then, stir in baby spinach, shrimps and cilantro and simmer over low meat for 5-10 minutes. Add salt and pepper to taste.

  5. Serve the curry with rice and garnish with crunchy chickpeas and cilantro.


We want YOU to share your #PAfallharvest recipes and colorful creations! Tag @producealliance and @eating4three to show us your best work. We can’t wait to see what you come up with!


 
 

About the Chef

Dora Cheng @eating4three

Dora is a skilled chef with an eye (and taste!) for fine dining, fast eats, and everything else in between. You may recognize her as the witty @eating4three on Instagram, sharing her adventures in devouring professional dishes (#HaveUSeenMeEat) and whipping up some of her own (#HaveUSeenMeCook). 

When she's not eating, Dora likes to hang out in local coffee shops, take naps, and entertain her cat, Bubblegum. 😸

Beer and Food Pairings: Porters and Pilsners

Beer and Food Pairings: Porters and Pilsners

Bartlett Pear Ricotta Toast by Dora Cheng

Bartlett Pear Ricotta Toast by Dora Cheng