Coconut-Simmered Kabocha Squash With Lemongrass And Chile

Name: Coconut-Simmered Kabocha Squash With Lemongrass And Chile
Cook time: 45 min
Total time: 45 min
Ingredients: 2 medium Japanese kabocha squash--peeled, halved, ends trimmed, seeds removed, cut into ½-inch cubes (about 6 cups); 2 tablespoons extra-virgin coconut oil or canola oil; 1 stalk lemongrass, tough outer layer discarded, cut into 1-inch pieces; 1¼ inches fresh ginger, peeled and cut into 5 pieces; 1 jalapeño, sliced; 1 cup coconut milk; 1 teaspoon sea salt; Juice of one lime; 4 scallions, diced

By Tasting Table Staff/July 31, 2010 4:17 pm EST

Recipe adapted from Rachel Brumitt

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Coconut-Simmered Kabocha Squash With Lemongrass and Chile

Prep Time

minutes

Cook Time

minutes

Servings

Total time: 45 minutes

Ingredients

2 medium Japanese kabocha squash--peeled, halved, ends trimmed, seeds removed, cut into ½-inch cubes (about 6 cups)
2 tablespoons extra-virgin coconut oil or canola oil
1 stalk lemongrass, tough outer layer discarded, cut into 1-inch pieces
1¼ inches fresh ginger, peeled and cut into 5 pieces
1 jalapeño, sliced
1 cup coconut milk
1 teaspoon sea salt
Juice of one lime
4 scallions, diced

Directions

In a large skillet, heat the oil over medium-high heat. Add the lemongrass and ginger and cook, stirring, until aromatic, about 2 minutes. Add the squash and continue cooking until the squash slightly softens, about 5 more minutes.
Add the jalapeño, coconut milk, 1 cup water and the sea salt, and bring to a simmer. Cook over medium-high heat until the liquid thickens to the consistency of heavy cream and the squash is fork-tender, about 8 to 10 minutes. Stir in the lime juice and scallions and serve immediately.

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