Grilled Coconut Squash

Grilled Coconut Squash is a delightful vegan Thai BBQ dish that features tender squash infused with aromatic coconut and Thai spices. This dish is perfect for a summer barbecue, bringing a tropical flair to your grilling experience.

Ingredients

• Butternut squash - 500 grams
• Coconut milk - 200 ml
• Thai red curry paste - 2 tablespoons
• Lime juice - 1 tablespoon
• Maple syrup - 1 tablespoon
• Fresh cilantro - 2 tablespoons, chopped
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 1 tablespoon
• Chili flakes - 1/2 teaspoon (optional)

Steps

1. Preheat the grill to medium heat.
2. Peel the butternut squash and cut it in half lengthwise. Remove the seeds and slice each half into wedges about 2 cm thick.
3. In a bowl, whisk together the coconut milk, Thai red curry paste, lime juice, maple syrup, salt, black pepper, and chili flakes if using.
4. Place the squash wedges in a shallow dish and pour the coconut curry mixture over them, ensuring they are well coated. Let it marinate for at least 10 minutes.
5. Brush the grill grates with olive oil to prevent sticking.
6. Place the marinated squash wedges on the grill and cook for about 5-7 minutes on each side, or until tender and grill marks appear.
7. Once cooked, remove the squash from the grill and sprinkle with fresh cilantro before serving.

Nutrition

• Calories: 250
• Protein: 4 g
• Carbs: 40 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 5 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A and C, promoting immune health.
• High in fiber, supporting digestive health.

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