Thai Butternut Squash Lettuce Wraps

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Tired of the same old butternut squash enchiladas or soup? This Thai Lettuce Wrap recipe offers a different spin on a traditional Fall recipe, compliments of Pintrest.  It goes a little something like this:

Ingredients for the Thai Dipping Sauce:
4 tablespoons sweet chili sauce
2 tablespoons rice vinegar
2 tablespoons canned coconut milk
1 tablespoon brown sugar
2 teaspoons creamy peanut butter (it mixes in easier if it’s melted, FYI)
2 garlic cloves, minced
1 lime, juiced
1 teaspoon grated fresh ginger

Directions:

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.

Ingredients

  • 2 cups cubed butternut squash
  • 1/2 teaspoon sea salt
  • Thai dipping/drizzling sauce
  • 4 tablespoons sweet chili sauce
  • 1/2 teaspoon fresh ground pepper
  • 1/4 teaspoon chili powder
  • 2 tablespoons coconut oil
  • 2 tablespoons rice vinegar
  • 1 teaspoon Veggie Wagon Raw honey
  • 2 heads of romaine hearts, leaves torn off
  • 1 red bell pepper, thinly sliced
  • 4 green onions, sliced
  • 1/3 cup peanuts, coarsely chopped
  • 1/4 cup of Veggie Wagon fresh cilantro, torn
  • 2 tablespoons canned coconut milk
  • 1 tablespoon dark brown sugar
  • 2 teaspoons creamy peanut butter (it mixes in easier if it's melted, FYI)
  • 2 garlic cloves, minced
  • 1 lime, juiced

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