Coconut Spiced Braised Squash: Comforting Flavor

Ingredients

Estimated total cost: €8.10 · €1.35/serving

• 2 tablespoons of refined vegetable oilEst. price €0.08–€0.20
• 1 small butternut squash (approximately 1 pound), meticulously cleaned, sliced into quarters lengthwise, and deseeded (peeling the skin off the squash before cooking will make it easier to remove after roasting)Est. price €1.50–€3.00
• 2 medium shallots, finely sliced (sweating the shallots in a pan before adding other ingredients will enhance their sweetness)Est. price €0.40–€0.80
• 6 cloves of garlic, roughly chopped (lightly toasting the garlic will mellow its flavor)Est. price €0.15–€0.30
• 1 (") piece of fresh ginger, peeled and thinly sliced (bruising the ginger slices with the back of a knife will release more flavor)Est. price €0.30–€0.60
• 2 cans of 13.5-ounce each of pure unsweetened coconut milk (shake the cans before opening to mix the cream and liquid)Est. price €3.00–€5.50
• 1 tablespoon of Diamond Crystal salt or 1 teaspoon of Morton kosher salt (season the dish gradually and taste as you go)Est. price €0.02–€0.05
• 1 tablespoon of Kashmiri chili powder or substitute with paprika (adjust the spice level to suit your preference)Est. price €0.25–€0.50
• 1 teaspoon of cayenne pepper (use sparingly if you prefer a milder dish)Est. price €0.10–€0.25
• 1 teaspoon of ground turmeric (mix the turmeric with a little oil to enhance its color and flavor)Est. price €0.10–€0.25

Steps

1. 1

   Begin by heating oil in a large skillet over medium-high heat. Place the squash halves cut side down in the skillet and allow them to brown for approximately 3 minutes. Flip the squash onto their other cut sides and continue cooking without moving them until they are also browned, which should take about 3 minutes. Once done, transfer the squash to a plate.

2. 2

   Lower the heat to medium-low and introduce shallots, garlic, and ginger into the skillet. Stir frequently and cook until they become translucent and release a fragrant aroma, which should take around 3 minutes. Incorporate coconut milk along with salt, chile powder, cayenne, and turmeric into the mixture. Increase the heat to medium-high to bring it to a gentle simmer. Then, reduce the heat back to medium-low before adding the squash back into the skillet. Spoon some of the sauce over the squash. Cover with a lid and allow it to cook until the squash is easily pierced with a fork, which will take approximately 20-25 minutes.

3. 3

   Toast the almonds in a small dry skillet over medium heat, stirring frequently, until they turn golden brown, which should take approximately 4 minutes. Once done, transfer the toasted almonds to a plate and allow them to cool down before using.

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• Cultural note

  Coconut spiced braised squash likely has its origins in South Asian cuisine, where coconut milk and spices like turmeric and ginger are commonly used. The use of Kashmiri chili powder and cayenne pepper hints at Indian influences on the dish.

• Seasonal note

  Butternut squash is typically in season in the fall and winter months, making this dish perfect for cooler weather. Fresh cilantro and limes are more readily available in the summer, adding a burst of freshness to the meal.

• Health note

  This dish is rich in fiber and vitamins A and C from the butternut squash, promoting healthy digestion and immune function. However, the high saturated fat content from coconut milk should be consumed in moderation.