Coconut-Simmered Kabocha Squash With Lemongrass and Chile
Prep Time:
Cook Time:
45 minutes
Servings:
6 Servings
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
  1. 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.
  2. 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.