In a food processor, combine the lemongrass, shallots, garlic and chiles and process to a paste. In a large enameled cast-iron casserole or Dutch oven, heat the oil. Add the paste and cook over moderate heat, stirring frequently, until fragrant and just beginning to brown, about 5 minutes. Add the rabbit, fish sauce and water and bring to a boil. Simmer over low heat, partially covered, until the rabbit is tender, about 1 hour.
Transfer the rabbit to a plate and add the butternut squash to the casserole. Cook over moderate heat until the squash is tender but not mushy, about 15 minutes. Return the rabbit to the pot and stir in the lime juice, lime leaves, scallions, dill and basil. Cook just until the rabbit is heated through. Serve with rice.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	705.56 Kcal (2954 kJ)
Calories from fat	174.75 Kcal
		% Daily Value*
Total Fat	19.42g	30%
Cholesterol	229.64mg	77%
Sodium	3014.19mg	126%
Potassium	2556.61mg	54%
Total Carbs	62.16g	21%
Sugars	23.1g	92%
Dietary Fiber	10.5g	42%
Protein	73.38g	147%
Vitamin C	61.2mg	102%
Vitamin A	1.4mg	47%
Iron	13.1mg	73%
Calcium	288.8mg	29%

Amount Per 100 g
Calories	57.66 Kcal (241 kJ)
Calories from fat	14.28 Kcal
		% Daily Value*
Total Fat	1.59g	30%
Cholesterol	18.77mg	77%
Sodium	246.34mg	126%
Potassium	208.94mg	54%
Total Carbs	5.08g	21%
Sugars	1.89g	92%
Dietary Fiber	0.86g	42%
Protein	6g	147%
Vitamin C	5mg	102%
Vitamin A	0.1mg	47%
Iron	1.1mg	73%
Calcium	23.6mg	29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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