Sweet butternut squash and coconut milk are balanced by lime and serrano chile in this simple stew.
| Level: | Easy |
| Total: | 50 min |
| Active: | 15 min |
| Yield: | 4 |
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon chopped peeled fresh ginger
- 1 tablespoon chopped serrano chile
- 4 cloves garlic, smashed
- 2 medium onions, chopped
- 1 pound butternut squash, peeled, seeded and cut into 2-inch chunks
- 2 cups chicken broth
- One 14-ounce can coconut milk
- Kosher salt and freshly ground black pepper
- Cilantro leaves, for serving
- Zest of 1 lime, plus lime wedges, for serving
- Cooked rice, for serving
Instructions
- Heat the olive oil in a large pot over medium-high heat. Stir in the ginger, serrano chile, garlic and onions. Cook, stirring often, until golden, about 8 minutes. Add the squash, chicken broth, coconut milk, 1 teaspoon salt and a couple turns of pepper. Cover and simmer until the squash is tender, about 25 minutes. Sprinkle with cilantro leaves and lime zest. Serve with lime wedges and cooked rice.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 482 |
| Total Fat | 33 g |
| Saturated Fat | 21 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 9 g |
| Cholesterol | 4 mg |
| Sodium | 1106 mg |