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Winter Squash with Coconut and Ginger 4 Servings ¼ cup vegetable oil 1 lb winter squash, peeled, seeded, and cut into 1/2-inch dice (about 3 cups) 1 yellow onion, halved and thinly sliced 4 clove garlic, thinly sliced 1 Tbsp grated fresh ginger root ½ tsp cumin seeds ½ tsp ground coriander ⅔ cup light coconut milk ½ cup water 1 Tbsp fresh lime juice 3 Tbsp minced fresh parsley unknown salt and freshly ground pepper, to taste
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Winter Squash with Coconut and Ginger

Cubes of Kabocha or Carnival squash, stir-fried with coriander and cumin, then simmered in coconut milk, make a rich and flavorful vegetable course. Other varieties of winter squash can be substituted; cooking times will vary depending on the type of squash. If you like Thai flavors, substitute basil for the parsley and add 1 tablespoon of good-quality fish sauce to the dish.

4 Servings

Ingredients

¼ cup

vegetable oil

1 lb

winter squash, peeled, seeded, and cut into 1/2-inch dice (about 3 cups)

1

yellow onion, halved and thinly sliced

4 clove

garlic, thinly sliced

1 Tbsp

grated fresh ginger root

½ tsp

cumin seeds

½ tsp

ground coriander

⅔ cup

light coconut milk

½ cup

water

1 Tbsp

fresh lime juice

3 Tbsp

minced fresh parsley

unknown

salt and freshly ground pepper, to taste

Directions

Heat the oil in a wok or large skillet over medium-high heat. When hot, add the squash and onion, and cook until the vegetables have just started to soften, about 5 minutes, stirring frequently.

Add the garlic, ginger, cumin seeds, and coriander, and stir-fry until the mixture is fragrant, about 2 minutes. Add the coconut milk and water, and bring the liquid to the start of a simmer. Cover the wok and reduce the heat to medium-low. Simmer until the squash is tender, 5 to 10 minutes.

Remove from the heat and stir in the lime juice and parsley. Season to taste with salt and pepper, and serve hot.

 

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