Mother Nature has been messing with us this spring. It is supposed to be warming up, but people on the East Coast have been dealing with some colder temperatures and snow! Because of that, this squash and coconut stew recipe is the perfect dish to help warm you up on the inside.
With it being a stew, you can make this two different ways. You can make it more on the soupy side of things, as you would then put it over rice to thicken it up. However, you can also mash up the squash once it is cooked and that wull thicken up the soup without adding in the rice (and more carbs)!
Check out the squash and coconut stew recipe below!
- 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
- In a large skillet, melt the butter over medium heat.
- Add in the ginger, garlic and onion.
- Cook until the garlic starts to brown, about 5 minutes.
- Then add in the squash, cocnut milk and green beans to the skillet.
- Over high heat, bring the mixture to a boil and then reduce the heat to medium.
- Cover and simmer for 30 minutes until the squash is tender, stirring occasionally.
- Now stir in the shrimp and the tofu.
- Season to taste with salt, pepper and sugar.