Winter Squash Simmered in Coconut Milk
This elegant and easy-to-prepare stew is one of my favorite vegetarian dishes. The Garnet sweet potato (usually mistakenly labeled a yam) has bright orange flesh, and the raw peanuts deliver protein and crunch. When peanuts are boiled, simmered, or steamed, they become beanlike, revealing their true identity as legumes. You may need to look for shelled raw peanuts at Chinese and Southeast Asian markets, as they are rarely carried in regular supermarkets. I often use pinkish tan–skinned banana squash for this recipe, which is typically sold in pieces wrapped in plastic. It is easy to peel and you can buy just as much as you need for the stew. Select a piece that has deep-colored flesh, more orange than yellow. Or, you may use your favorite winter squash, such as butternut, in place of the banana squash.
Recipe information
Yield
serves 2 to 3 as a main dish, or 4 to 6 with 2 or 3 other dishes
Ingredients
Preparation
Step 1
To give the peanuts a head start in cooking, put them in a small saucepan with water to cover by 1 inch. Place over medium heat, bring to a boil, and boil for about 15 minutes, or until the nuts are chewy but crunchy and about half cooked. Bite into a nut to see if they are ready. Meanwhile, put the squash cubes in a medium saucepan, add the salt and sugar, and toss the squash to coat. When the peanuts are ready, drain and add to the squash.
Step 2
Add the coconut milk and water to the squash and peanuts and bring to a simmer over medium heat. Cook for 3 to 5 minutes, or until the squash has slightly softened. Add the sweet potato and stir gently to combine well. The liquid should just cover the vegetables; if it doesn’t, add water as needed. Continue at what sounds like a loud simmer for 15 to 20 minutes, or until the squash and sweet potato are tender but not mushy. Test for doneness by poking a few pieces with a knife. You want the sweet potato and squash to retain some of their individuality, the peanuts to still have a bit of crunch, and the sauce to be a creamy yellow.
Step 3
Remove from the heat and let stand for a few minutes to allow the flavors to settle. During that time, the sauce will thicken and deepen in color. If you are not serving the stew right away, cover the pan.
Step 4
If the stew has cooled, bring it back to a near simmer over medium-low heat. Check the sauce and thin it with 1 to 2 tablespoons water if it is too thick. Taste it as well and adjust the flavor with extra pinches of salt and/or sugar, if necessary. Then transfer to a serving bowl, sprinkle with the cilantro, and serve immediately.
