• 17bc92e50671e4ba70bd7f9164336667

Thai Butternut Squash Lettuce Wraps

A well put together salad

Prep
Cook
Serves 4people
Ingredients
2
cups cubed butternut squash
1/2
tsp salt
1/2
tsp pepper
1/4
tsp chili powder
2
tbsp coconut oil
1
tsp honey
1
head of butter lettuce, leaves torn off
1
red pepper, thinly sliced
4
green onions, sliced
1/3
cup peanuts, coarsely chopped
1/4
cup of fresh cilantro, torn
thai dipping/drizzling sauce
4
tbsp sweet chili sauce
2
tbsp rice vinegar
2
tbsp canned coconut milk
1
tbsp brown sugar
2
tsp creamy peanut butter (it mixes in easier if it's melted, FYI)
2
garlic cloves, minced
1
lime, juiced
1
tsp grated fresh ginger
Directions
1.
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.
2.
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.
3.
thai dipping/drizzling sauce
4.
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.

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