Roasted Thai Butternut Squash Dip

Watch the recipe video on the Asian Caucasian YouTube Channel

It’s fall!  I’m definitely feeling the chill in the air, which always makes me focus on butternut squash recipes. This awesome Roasted Thai Butternut Squash Dip will rock your world!  You can use this flavorful dip with veggies, pita bread, or Indian naan bread — or just use a spoon!  Doesn’t matter, it’s that good!  It’s creamy and has a touch of heat. I even used this butternut squash dip to stuff a chicken breast.  So many options! Make it easy on yourself, buy the butternut squash already peeled and cubed so you don’t lose a finger slicing it up. Note to self!

Roasted Thai Butternut Squash Dip
 
Author:
Serves: 8-10
Ingredients
  • 3 cups cubed butternut squash
  • 1 cup diced onion
  • 5 whole garlic cloves, peeled
  • 1 tablespoon olive oil
  • Salt and pepper
  • 8 ounce block cream cheese, softened
  • ¼ cup coconut milk
  • 1 ½ tablespoons sambal oelek (Thai red chile paste)
  • 1 teaspoon fish sauce
  • 2 teaspoons toasted sesame oil
  • ¼ cup fresh cilantro
  • Garnishes:
  • 1 scallion, sliced
  • Chopped peanuts
  • Chips for serving
  • Cilantro for garnishing
Instructions
  1. Preheat the oven to 400°F. Spread the squash, onion, and garlic cloves out in an even layer onto a baking sheet. Drizzle with olive oil and toss to coat the veggies. Sprinkle with salt and pepper.
  2. Roast in the oven for 30-35 minutes, tossing occasionally, until the veggies are caramelized and the squash is very tender. Broil for a few minutes to make sure they are caramelized.
  3. Allow to cool slightly and then transfer everything to a food processor.
  4. Add the cream cheese, coconut milk, sambal oelek, fish sauce, and sesame oil to the food processor. Pulse to combine the ingredients. Add a little salt and pepper and then run the machine until everything is super smooth and creamy. Taste to check for seasonings.
  5. Garnish with scallions, cilantro and peanuts. Serve with your favorite chips for dipping.
Notes
Sambal oelek can be found at select grocery stores and specialty Asian markets.
Adapted from: http://yestoyolks.com/2015/12/18/thai-butternut-squash-dip/

 

Bean Thread Noodles with Chicken

Bean Thread Noodles with Chicken

Main, Poultry | September 27, 2016 | By

I do love Italian food, but listen up peeps!  Who needs pasta when these no-cook bean thread noodles soak up the flavors in this awesome, easy Asian dish!?  The Thai “magic paste” is the secret ingredient here that really highlights this recipe.  Add your favorite protein (this one’s with ground chicken), the crunch of chopped peanuts, and top with bean sprouts for a meal you won’t soon forget!  

Bean Sprouts (or “mung beans” as they’re known in Asia) are a great topper for this dish!

beansprouts_600x400

Bean Thread Noodles with Chicken
 
Author:
Serves: 4
Ingredients
  • 8 oz. vermicelli bean thread noodles
  • 2 tablespoons canola oil
  • 1 tablespoon Thai magic paste (see recipe below)
  • ¾ pound minced ground chicken
  • 1 Thai red chili pepper, seeded and chopped
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon light brown sugar
  • 2 tablespoons rice vinegar
  • 8 ounces bean sprouts
  • 3 green onions, sliced
  • 2 tablespoons unsalted peanuts, chopped
  • ½ cup fresh cilantro, chopped
Instructions
  1. In a large bowl, pour boiling water over the noodles and let sit for 10 minutes. Strain and set aside.
  2. In a small bowl, whisk together the soy sauce, fish sauce, sweet chili sauce, brown sugar, and rice vinegar. Set aside.
  3. Heat oil in a large wok over medium-high heat. Add the magic paste and the ground chicken. Brown the chicken and break up into small pieces, around 5-7 minutes. Add in the red chili pepper, bean sprouts and green onions. Stir fry about 2 minutes.
  4. Add the noodles to the wok, along with the sauce mixture and combine all ingredients well until heated through. Garnish with cilantro and peanuts.
  5. Thai Magic Paste:
  6. ½ cup fresh cilantro, leaves and stems
  7. ½ tsp. ground white pepper
  8. cloves garlic
  9. Tbsp. fish sauce
  10. Place all ingredients in a food processor or blender. Ground into a fragrant green paste. Store in the refrigerator for up to a week or freeze.
Notes
Adapted from: “The Food and Cooking of Thailand” by Judy Bastrya and Becky Johnson