Coconut Pumpkin Stew
So I’m a little late to the game. Pumpkins are so like last October. Duh.
But this evening while trying to organize my photos I came across these pictures and remembered how much I had enjoyed this dish. Then I looked in my recipe notebook and saw I had actually
scribbled something that resembled written down the recipe. No small miracle.
Coconut Squash Stew
1 large squash of your choice
(We used what I think is called a Fairy Tale Pumpkin)
1 Red Onion (coarsely chopped)
1 Orange Bell Pepper (coarsely chopped)
1 Clove of Garlic (minced)
1 Can of Coconut Milk
2 Ripe Bananas
1/2 – 1 of Jalapeno
1/4 Tsp Turmeric
Sea Salt to taste
Optional Topping Ideas
1. Put small slices in the squash with a knife. Bake in the oven at 350º until easily pierced with a fork. (I bake everything at 350º) About 30-45 minutes.
While the squash is cooking…
2. SautÃ© the onion, bell pepper, and garlic until soft in a large pan.
3. In food processor combine the coconut milk, banana, jalapeno, and turmeric. Process until fairly smooth. A few lumps are fine. Add this to the onion mixture and bring to a boil. Reduce heat and simmer over low until squash is done. Add water a bit of water if stew is too thick for your liking.
4. Once squash is done cut into pieces and add to coconut stew mixture.
5. Serve in a bowl and add toppings.
(I topped it with raisins, cilantro, and olives.)
Anyone know if that was a Fairy Tale Pumpkin? Any topping suggestions?
Hugs and High Fives,
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