Hello lunch.
I’m back on the bandwagon with another “new favorite” — at least for now. I’ll enjoy this until something else steals the spotlight, or until I’ve eaten enough butternut squash to tire of it. I tend to binge on a dish until my palate moves on. Call it food ADD.
Often I don’t know what I want until the exact moment I want it, especially at lunchtime. Then I have twenty minutes to pull something together that satisfies my picky cravings.
You know the feeling, right?
If it were up to me, I’d eat breakfast food, grilled cheese, pizza, and burgers for lunch every day. I do try to be an adult and not eat like a reckless teenager — mostly for my heart’s sake.
You might not picture me as a lettuce-wrap person, but I love them — especially butter lettuce. Iceberg is refreshing in its crisp simplicity, but butter lettuce is my favorite: soft, delicate, and perfect for wrapping.
Texture matters to me, so I look for a beautiful head of butter lettuce whenever I make wraps.
Because roasted squash can be a bit soft, I added thin red pepper strips and crunchy peanuts to give the wraps contrast. The crunch balances the tender squash and makes the whole bite satisfying.
I caramelized the squash with chili powder and a touch of brown sugar for a sweet-spicy glaze. Halfway through cooking I drizzle honey in to speed up the caramelization; it creates those slightly charred, sweet edges that are irresistible.
I also love pairing squash with Thai-style flavors — coconut, lime, ginger, and a sweet chili sauce — because the combination just works. I cook what I like, and I can’t help sharing it with you.
Thai Butternut Squash Lettuce Wraps
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Ingredients
- 2 cups cubed butternut squash
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon chili powder
- 2 tablespoons coconut oil
- 1 teaspoon 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 fresh cilantro, torn
thai dipping/drizzling sauce
- 4 tablespoons sweet chili sauce
- 2 tablespoons rice vinegar
- 2 tablespoons canned coconut milk
- 1 tablespoon brown sugar
- 2 teaspoons creamy peanut butter, easier to mix if slightly warmed
- 2 garlic cloves, minced
- 1 lime, juiced
- 1 teaspoon grated fresh ginger
Instructions
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Toss the squash with salt, pepper and chili powder. Heat a large skillet over medium heat and add the coconut oil. Add the squash and cook until fork-tender and lightly caramelized, about 10 minutes. Halfway through, drizzle in the honey to encourage caramelization.
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Assemble the wraps by placing a few red pepper strips in a butter lettuce leaf. Top with squash and a generous drizzle of Thai sauce. Finish with sliced green onions, chopped peanuts and torn cilantro.
thai dipping/drizzling sauce
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Combine all sauce ingredients in a small saucepan over medium-low heat. Bring to a simmer, whisk until combined, cook for 2 minutes, then remove from heat.
Notes
Did you make this recipe?
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Plus… more room for treats.