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Thai Butternut Squash Lettuce Wraps

5 from 3 votes
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  • 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 of 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, it mixes in easier if it’s melted, FYI
  • 2 garlic cloves, minced
  • 1 lime, juiced
  • 1 teaspoon grated fresh ginger


  • 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.


[sauce adapted from my sticky thai wings]

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