Are you ever shopping and see something you think you need only to find when you get home that you already have, say, five of those already? No? Well, you’re smarter than me then.

A couple of months ago I saw coconut milk on sale, so I picked up a few cans. I like my curries and Thai Seafood Chowder and this great peanut sauce (which I should do a blog entry on; note to self) and so coconut milk is a good staple for me to have around. Unfortunately, I got home to find that I already had about four cans of it in the cupboard. Huh. Now I had eight cans.

On the upside, it means that I have the goods on hand when I see recipes like this one and want to give it a shot.

I’ve been on a butternut squash kick lately. Having never really eating squash for most of my life, I’ve found myself embracing it. It began with an acorn squash I randomly bought a few months ago. (It was so cute, and then it dawned on me that I’d actually have to do something with it.) I simply roasted it and then had it with a roasted chicken breast. Simple perfection. And there are apparently a lot of things you can do with squash. So goes my continuing education.

I liked the idea of this recipe. Soft, comforting squash with the exoticism of Thai flavours. And it was good, but if I can make one recommendation, I would suggest using this as a side dish. I’m sure this is the original intent of the recipe, but I made it on a whim and helped myself to a big bowlful. It was a bit rich to just eat on its own.

(I also should have reduced the sauce a bit more. Next time.)

This recipe comes from Closet Cooking, but has, as usual, been slightly adapted.

Butternut Squash in Coconut Milk

• 1 tablespoon vegetable oil
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, grated
• 2 cups butternut squash, peeled and cut into 1″ cubes)
• 1/2 cup coconut milk
• 1 tablespoon sugar
• 1 tablespoon fish sauce
• 1/2 teaspoon chili sauce (such as sambal olek)

Heat oil in a pan. Add garlic and ginger and saute for about a minute until fragrant. Add chili sauce and saute for another 30 seconds, then add coconut milk, sugar, lime juice, fish sauce and squash. Cover and simmer until squash is tender, about 30 minutes. Remove squash and let coconut milk mixture continue to cook until it is reduced. Pour over cooked squash.