How to Make Squash and Coconut Milk Stew - A Step-by-Step Guide

When it comes to wholesome and comforting meals, few things can beat a warm and hearty stew. And if you're looking for a delicious way to incorporate seasonal vegetables into your cooking, this Squash and Coconut Milk Stew is the perfect recipe for you. Made with a mix of butternut and acorn squash, this stew is not only packed with nutrients, but it's also incredibly flavorful and satisfying.

This stew combines the natural sweetness of the squash with the rich and creamy texture of cocon...

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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

Information

  • Prep Time: 40 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr 20 mins
  • Servings: 4
  • Yield: 4 servings

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

    450 cal.

    • Total Fat: 29g
    • Saturated Fat: 21g
    • Cholesterol: 117mg
    • Sodium: 174mg
    • Total Carbohydrate: 30g
    • Dietary Fiber: 6g
    • Total Sugars: 11g
    • Protein: 24g
    • Vitamin C: 27mg
    • Calcium: 451mg
    • Iron: 12mg
    • Potassium: 1024mg