Ingredients
Serves: 4
1 small onion, chopped (about 1 cup), divided
8 cloves garlic
1 tablespoon minced ginger
2 jalapeno peppers or 1 serrano pepper, coarsely chopped
1 small bunch cilantro, chopped, divided (a few small sprigs reserved for garnish)
3/4 cup water, divided
2 tablespoons canola oil
1 can (14-ounce) coconut milk (unsweetened)
1 medium butternut squash (11/2 to 2 pounds), peeled and cut into 1-inch chunks
1 teaspoon salt, or to taste
2 tablespoons chopped fresh basil (optional)
Hot, cooked brown basmati rice
Preparation
