Transport your taste buds to the sunny shores of Goa with this incredible vegetarian take on the Portuguese-inspired classic, Cafreal! Traditionally made with chicken, this version swaps in sweet, tender, roasted butternut squash, which provides the perfect velvety canvas for the star of the show: the sauce. We’re talking about a vibrant, electric-green marinade blitzed from heaps of fresh cilantro, zesty ginger, garlic, and a fiery kick from green chiles, all mellowed by creamy coconut milk. It’s a dish that’s simultaneously comforting and exciting, and the best part? It comes together with minimal fuss, making it a true champion for any night of the week. Get your blender ready for a flavor explosion!
Ingredients
• 1 large butternut squash, about 3¼ pounds or 1.5 kg
• Canola oil, for roasting and frying
• 1 large yellow onion, thinly sliced
• 5 ounces or 140 g fresh cilantro, stems and leaves
• 1¾-inch or 4.5 cm piece ginger, peeled
• 8 cloves garlic
• 2 Indian green chiles, or to taste
• 1½ teaspoons ground cumin
• ½ teaspoon ground cinnamon
• Juice of ½ a lemon, about 1 tablespoon
• 1¼ teaspoons salt
• ½ teaspoon ground black pepper
• 1 14-ounce or 400 ml can full-fat coconut milk
Instructions
1. Preheat your oven to 350°F or 175°C. Line two large baking pans with foil for easy cleanup.
2. Prepare the squash: Peel the butternut squash, slice it in half lengthwise, and use a spoon to scoop out the seeds. Chop the flesh into uniform ¼-inch-thick half-moons.
3. Roast the squash: Tumble the squash onto the prepared pans, drizzle with a couple of tablespoons of oil, and use your hands to toss until every piece is lightly coated. Roast for 35 to 45 minutes, flipping halfway through, until tender and beginning to caramelize at the edges.
4. Make the crispy onions: While the squash roasts, heat a couple of tablespoons of oil in a skillet over medium heat. Add the thinly sliced onion and fry for 15 to 20 minutes, stirring occasionally, until deeply caramelized and crisp. Remove from the heat and set aside.
5. Blend the cafreal sauce: Roughly chop the cilantro, ginger, garlic, and green chiles. Add them to a high-speed blender along with the ground cumin, cinnamon, lemon juice, salt, black pepper, and the entire can of coconut milk. Blend until you have a smooth, vibrant green sauce.
6. Cook the sauce: Pour the blended sauce into a deep saucepan or pot over medium heat. Let it cook gently for 5 minutes, stirring occasionally, to allow the flavors to meld.
7. Combine and serve: Add the roasted butternut squash to the saucepan with the cafreal sauce. Stir gently to coat and cook for another 5 minutes to heat through. Transfer to a serving dish, generously scatter the crispy fried onions on top, and serve immediately with fluffy rice.
Nutritional Information
• is an estimate and may vary based on the exact and brands used.
Pro Tips
• The cafreal sauce can be made ahead and stored in the fridge for up to 3 days or frozen for a month. It’s a fantastic flavor base for other proteins like tofu or chickpeas too!
• Control the spice level by de-seeding the green chiles for a milder flavor, or add an extra chile for a more intense kick.
• For the crispiest onions, ensure your oil is hot before adding them and avoid overcrowding the pan. Fry in batches if necessary.
• No butternut squash? This recipe works beautifully with roasted sweet potatoes, cauliflower florets, or pan-fried firm tofu.
