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Thai Green Curry Butternut Squash Risotto with Cashews

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 4 cups cubed butternut squash
  • 1/4 cup raw cashews
  • 1 tablespoon coconut oil
  • ½ cup diced onion
  • 1 garlic clove minced
  • 1 ” knob of ginger peeled, minced
  • 2 heaping tablespoons green curry paste
  • salt and pepper
  • 1 15oz can lite coconut milk
  • if desired: 1 cup shredded cooked chicken
  • 1 lime juiced
  • 2 cups baby spinach
  • to garnish: fresh cilantro leaves


  • Place the butternut squash in a food processor and process until rice-like. Pour into a bowl and set aside. Wipe out the food processor and add in the cashews and edamame and pulse until chopped. Set aside.
  • Heat the oil in a large skillet over medium heat. Once the oil is shimmering, add the onion, garlic, and ginger and cook for 1 minute or until fragrant. Add the curry paste and stir until vegetables are coated. Add the butternut squash rice, season with salt and pepper, and stir well to combine for about 1 minute. Add the coconut milk and stir well to combine. If using chicken, add in the chicken here. Let the mixture cook for 5-10 minutes until butternut squash is no longer crunchy.
  • Once butternut squash rice is about done, stir in the lime juice and spinach and let cook for 1-2 more minutes or until spinach wilts. Remove from heat, divide into bowls, top with cashews and edamame, and garnish with cilantro. Serve warm.