Squash and Coconut Milk Stew recipe

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Ingredients

1 tablespoon butter
1 (1 inch) piece fresh ginger, minced
1 clove garlic, minced
1 small onion, chopped
1 acorn squash, peeled and cut into 1-inch cubes
1 (14 ounce) can coconut milk
8 ounces green beans, cut into 3-inch pieces
8 ounces cooked shrimp, peeled and deveined
1 (14 ounce) package extra-firm tofu, cut into 1/2-inch cubes
Salt and pepper to taste
2 tablespoons white sugar

Nutrition Info

449.5 calories
carbohydrate: 30.1 g
cholesterol: 116.8 mg
fat: 29.3 g
fiber: 5.5 g
protein: 23.9 g
saturatedFat: 21.3 g
servingSize: -
sodium: 173.7 mg
sugar: 11 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a large skillet over medium heat. Add ginger, garlic, and onion. Cook until garlic begins to brown, about 5 min.

  2. Add squash, coconut milk, and green beans to skillet. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer for 30 minutes until squash is tender, stirring occasionally. Stir in shrimp and tofu, then season to taste with salt, pepper, and sugar.

Recipe Yield

4 servings

Recipe Note

This is a Filipino dish, (Ginostoan Sitawan Kalsbass) that is made with acorn squash, green beans, tofu, shrimp, ginger, garlic, and onion. My MIL makes it on the soupy side because you serve it over rice, but I like to mash the squash because I don't like rice.

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