Green Sriracha Butternut Squash Curry | Recipes | Roland Foods

Ingredients

• 1 small butternut squash, peeled, seeded, and cut into 1/2 inch planks
• Roland® Sea Salt
• Neutral oil
• 1 cup Roland® Green Sriracha Chili Sauce (available on Amazon )
• 1 can Roland® Sliced Water Chestnuts
• 1 can Roland® Small Baby Corn , drained
• 1 tablespoon neutral oil
• 3 scallions, chopped
• 3 cloves of garlic, chopped
• 1/4 cup water or vegetable broth
• 1/4 cup cilantro, chopped
• 1/2 pound snow peas
• Roland® Toasted Sesame Oil , for drizzling
• Lime wedges, to garnish
• 1 cup Roland® Organic Unsweetened Coconut Cream
• 4 cups, cooked Roland® Jasmine Rice
• Preheat your oven to 425 degrees F
• Line a sheet pan with parchment paper and drizzle with oil. Place each piece of squash on the sheet, drizzle with oil, and season with sea salt
• Bake the butternut squash for 10-15 minutes, or until the edges begin to brown. Add the drained baby corn to the pan and lightly drizzle with oil. Return the pan to the oven for another 10 minutes
• In a small saucepan over medium heat add oil, the garlic, and scallions. Sauté until fragrant (approximately 2-3 minutes)
• Add the water or broth, green sriracha, and water chestnuts. Bring to a boil (approximately 5-6 minutes)
• In a bowl add the organic coconut cream, using an electric mixer, whip the coconut cream until it reaches soft peaks (approximately 4-5 minutes)
• Serve along side jasmine rice and enjoy!