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.


1/4 cup vegetable oil
1 pound winter squash, peeled, seeded, and cut into 1/2-inch dice (about 3 cups)
1 large yellow onion, halved and thinly sliced
4 cloves garlic, thinly sliced
1 tablespoon grated fresh ginger root
1/2 teaspoon cumin seeds
1/2 teaspoon ground coriander
2/3 cup light coconut milk
1/2 cup water
1 tablespoon fresh lime juice
3 tablespoons minced fresh parsley
    salt and freshly ground pepper, to taste


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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