Ingredients

• 1/2 butternut squash, peeled, seeds removed, diced
• 1 tablespoon olive oil
• Meatballs:
• 1 1/2 pounds ground chicken
• 1/2 cup panko or seasoned breadcrumbs
• 1/2 cup parmesan cheese, grated
• 1/3 cup fresh cilantro, roughly chopped
• 1/4 cup white onion, finely chopped
• 3 cloves garlic, minced
• 1 large egg
• 2 tablespoons soy sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Sauce:
• 1 (13.5 oz.) can coconut milk
• 1 cup low-sodium chicken stock
• 3 cloves garlic, thinly sliced
• 1 red Thai chili, optional, seeds removed, minced
• 1 lime, zested and juiced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 tablespoon fresh ginger, grated
• fresh cilantro, garnish
• kosher salt and freshly ground pepper, to taste

Preparation

1. Preheat oven to 425º F and line 1 baking sheets with aluminum foil.
2. In a large bowl, combine meatball ingredients and use your hands or two forks to mix everything together until incorporated.
3. Form into 1 1/2-inch balls and transfer them each to lined baking sheet.
4. Spread diced butternut squash out on a 2nd baking sheet and drizzle with olive oil, then season with salt and pepper.
5. Place both baking sheets in oven and bake for 15-17 minutes, or until meatballs are lightly browned on the outside, but not cooked through yet, and squash is almost fork tender.
6. Melt butter in a large pan or skillet over medium-high heat, then whisk in flour to create a roux. Cook for 2-3 minutes, stirring constantly, until roux is golden.
7. Whisk in coconut milk and chicken broth, then add in garlic, chile, lime zest and juice, and fresh ginger.
8. Bring mixture to a boil, then reduce to low.
9. Add cooked meatballs and butternut squash to sauce and simmer for 15-20 minutes, or until sauce has thickened and meatballs are cooked through.
10. Serve hot, garnished with fresh cilantro. Enjoy!