Thai Butternut Squash Lettuce Wraps
User Reviews
5
6 reviews
Excellent
-
Total Time
35 mins
-
Servings
4
-
Course
Main Course
-
Cuisine
Thai
Thai Butternut Squash Lettuce Wraps
Report
A simple and flavorful recipe that's sure to be a favorite.
Share:
Ingredients
- 2 cups butternut squash cubed
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon chili powder
- 2 tablespoons coconut oil
- 1 teaspoon honey
- 1 butter lettuce leaves torn off, head
- 1 red pepper thinly sliced
- 4 green onion sliced
- 1/3 cup peanuts coarsely chopped
- 1/4 cup cilantro torn, fresh
thai dipping/drizzling sauce
- 4 tablespoons sweet chili sauce
- 2 tablespoons rice vinegar
- 2 tablespoons coconut milk canned
- 1 tablespoon brown sugar
- 2 teaspoons peanut butter it mixes in easier if it’s melted, FYI, creamy
- 2 garlic minced, cloves
- 1 lime juiced
- 1 teaspoon ginger grated fresh
Instructions
- Toss the squash with the salt, pepper and chili powder. Heat a large skillet over medium heat and add the coconut oil. Add the squash and cook until it is fork tender and slightly caramely in color, about 10 minutes. Half way through, drizzle in the honey to help the caramelization process.
- Assemble the lettuce wraps by laying a few pieces of sliced red pepper in a butter lettuce leaf. Top it with the squash, then a hefty drizzle of the thai sauce. Add a sprinkling of the onions, peanuts and cilantro.
thai dipping/drizzling sauce
- Combine all the ingredients together in a saucepan and heat over medium-low heat. Bring the mixture to a simmer and whisk until it is combined. Cook for 2 minutes, then remove from heat.
Notes
- [sauce adapted from my sticky thai wings]
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
Other Recipes
You'll Also Love
