WINTER SQUASH AND WILD MUSHROOM CURRY
This is comfort food, Indian-style, adapted from a recipe by Madhur Jaffrey. It's also vegan, and perfect for a fall evening. Use a mixture of cultivated mushrooms; they come in all shapes and sizes. Look for royal trumpets, a large, meaty type of oyster mushroom; shiitakes, and small portobellos. Use some wild mushrooms too, if you can, like golden chanterelles, lobster or hen of the woods. You can make this as spicy as you wish, but be sure to include some cayenne and green chile, to complement and play off the creamy coconut milk sauce. Serve with basmati rice, rice noodles or mashed potatoes.
Provided by David Tanis
Categories dinner, easy, lunch, quick, curries, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a wide skillet, heat oil over medium-high. When hot, add squash cubes in one layer. Season with salt and pepper. Cook for about 2 minutes, letting cubes brown slightly, then flip and cook for 2 minutes more. Use a slotted spoon to lift squash out, and set aside.
- Cut a lengthwise slit in each chile to open it, but leave whole. (This helps the chiles heat the sauce without making it too spicy.)
- Add shallots, salt lightly and cook, stirring, 1 minute. Add mustard seeds, cumin seeds and curry leaves, if using, and let sizzle for 30 seconds, then add garlic, coriander, cayenne, turmeric and chiles. Stir well and cook for 30 seconds more.
- Add mushrooms, season with salt and toss to coat. Cook, stirring, until mushrooms begin to soften, about 5 minutes.
- Return squash cubes to skillet, stir in coconut milk and bring to a simmer. Lower heat to medium and simmer for another 5 minutes. If mixture looks dry, thin with a little water. Taste and season with salt.
- Before serving, stir in lime juice. Transfer to a warm serving dish and garnish with cilantro.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 461 milligrams, Sugar 5 grams, TransFat 0 grams
ROASTED BUTTERNUT SQUASH SOUP WITH COCONUT MILK
A creamy butternut squash soup with the warm flavors of curry and ginger, and creaminess from coconut milk. A great way to warm up in the fall and winter months!
Provided by Mrs.Stvnsn
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Wrap each garlic half in foil and place on the prepared baking sheet. Add squash, cut-sides down. Add onion, leek, and ginger.
- Roast in the preheated oven until vegetables are golden and squash skin is easily pierced with a fork, 45 minutes to 1 hour.
- Squeeze out roasted garlic cloves and scoop out squash flesh into a food processor or blender with onion, leek, and ginger. Add 2 cups broth and puree (in batches if necessary) until smooth. Transfer to a soup pot.
- Place the pot over medium heat and add remaining broth. Whisk in coconut milk, curry powder, and cayenne pepper. Season with salt and black pepper, and cook until heated through, about 15 minutes.
Nutrition Facts : Calories 238 calories, Carbohydrate 40.2 g, Cholesterol 4 mg, Fat 8.9 g, Fiber 6.6 g, Protein 5.3 g, SaturatedFat 7.2 g, Sodium 796.9 mg, Sugar 8.1 g
SQUASH AND COCONUT MILK STEW
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.
Provided by Vanessa H.
Categories World Cuisine Recipes Asian Filipino
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- 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 Facts : Calories 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, Sodium 173.7 mg, Sugar 11 g
INSTANT POT® BUTTERNUT SQUASH SOUP WITH COCONUT MILK
An easy and yummy butternut squash soup adapted for the Instant Pot®. Apple and carrot add extra flavor. Garnish with extra coconut milk and a sprinkle of smoked paprika or cayenne pepper.
Provided by KIMLUCE
Categories Butternut Squash Soup
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Combine butternut squash, carrot, apple, onion, garlic, salt, pepper, cayenne, cinnamon, and nutmeg in a multi-functional pressure cooker (such as Instant Pot®). Add vegetable broth and mix to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in coconut milk.
- Use an immersion blender to puree butternut squash soup until smooth. Taste and adjust seasoning with additional salt, pepper, and cayenne if necessary.
Nutrition Facts : Calories 195.1 calories, Carbohydrate 40.1 g, Fat 4.6 g, Fiber 7.2 g, Protein 3.9 g, SaturatedFat 3.7 g, Sodium 369.8 mg, Sugar 10.6 g
BRAISED BUTTERNUT SQUASH IN SPICED COCONUT GRAVY
Butternut squash gets braised in a coconut sauce with chile, cayenne, and turmeric for a vegetarian and vegan-friendly Thanksgiving main dish.
Provided by Rachel Gurjar
Time 40m
Yield 6 Servings
Number Of Ingredients 14
Steps:
- Heat oil in a large skillet over medium-high. Cook squash, a cut side down, until browned underneath, about 3 minutes. Turn onto other cut sides and cook, undisturbed, until browned, about 3 minutes. Transfer to a plate.
- Reduce heat to medium-low and add shallots, garlic, and ginger to same skillet. Cook, stirring often, until translucent and fragrant, about 3 minutes. Stir in coconut milk, salt, chile powder, cayenne, and turmeric. Increase heat to medium-high and bring to a gentle simmer. Reduce heat to medium-low; return squash to skillet and spoon some sauce over. Cover and cook until squash is fork-tender, 20-25 minutes.
- Meanwhile, toast almonds in a dry small skillet over medium heat, tossing often, until golden brown, about 4 minutes. Transfer to a plate and let cool.
- Remove squash from heat, uncover, and squeeze lime juice over. (If oil starts to separate from sauce while squash sits, gently whisk to emulsify before serving.) Top with almonds and cilantro. Serve with rice if desired.
WINTER SQUASH IN COCONUT MILK (FUSION SOUP)
Is it sweet? Is it savory? Eat it warm? Eat it cold? Puree it? Leave it chunky? Yes to all! Start or finish the meal; add more brown sugar or honey if you like it sweeter. It's good every which way. For a low fat version, skip the butter and use lite coconut milk. From Mark Bittman in the New York Times. Prep time does not include time to cool.
Provided by Chef Kate
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan, combine squash, butter, coconut milk, sugar and salt and bring to a slow boil.
- Cook, stirring, until squash is very tender, 15 to 20 minutes.
- Cool to room temperature or refrigerate.
- Just before serving, stir in vanilla.
- Purée mixture in a blender or leave it chunky; serve cold or at room temperature.
COCONUT ACORN SQUASH
Save yourself some time in the kitchen and toss the squash in the microwave for a truly quick dish. Sometimes squash can be a bit tasteless. I conquer this by adding a bit of mango chutney and coconut. It really makes the flavor pop. -Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cut each squash in half; remove and discard seeds. Place squash in a microwave-safe dish, cut side down. Microwave, covered, on high for 10-12 minutes or until tender., Turn squash cut side up. Mix chutney, coconut and melted butter; spoon into centers of squash. Sprinkle with salt and pepper. Microwave, covered, on high for 2-3 minutes or until heated through.
Nutrition Facts : Calories 251 calories, Fat 11g fat (7g saturated fat), Cholesterol 23mg cholesterol, Sodium 400mg sodium, Carbohydrate 39g carbohydrate (16g sugars, Fiber 4g fiber), Protein 2g protein.
COCONUT BUTTERNUT SQUASH SOUP
Once you've got the squash baked, this soup comes together quickly. The mellow flavors of squash, kale and red onions synergize delectably and look gorgeous together as well.
Provided by Tara Parker-Pope
Time 2h
Yield 8 servings
Number Of Ingredients 12
Steps:
- To bake the squash, preheat oven to 375 degrees. Cut in half and place halves, cut side up, in a foil-lined, shallow baking dish and cover tightly with more foil. Bake for 30 to 50 minutes, until you can easily pierce the flesh with a knife. Scoop out and set aside.
- Heat about half the oil in a soup pot. Add the onion and sauté over medium-low heat until golden, about 8 to 10 minutes.
- Add the apple, squash, broth and spices. Bring to a steady simmer, then cover and simmer gently until the apples are tender, about 10 minutes.
- Transfer the solids to a food processor with a slotted spoon, in batches if need be, and process until smoothly pureed, then transfer back to the soup pot. Or better yet, simply insert an immersion blender into the pot and process until smoothly pureed.
- Stir in the coconut milk and return the soup to a gentle simmer. Cook over low heat for 5 to 10 minutes, until well heated through. Season with salt and pepper. If time allows, let the soup stand off the heat for an hour or two, then heat through as needed before serving.
- Just before serving, heat the remaining oil in a large skillet. Add the red onions and sauté over low heat until golden and soft.
- Meanwhile, strip the kale leaves off the stems and cut into thin shreds. Stir together with the onions in the skillet, adding just enough water to moisten the surface. Cover and cook over medium heat, stirring occasionally, until the kale is bright green and just tender, about 5 minutes.
- To serve, ladle soup into each bowl, then place a small mound of kale and onion mixture in the center.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 7 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 701 milligrams, Sugar 8 grams
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