Easy 76 min

Squash and Coconut Milk Stew

african american_region asian caribbean chinese european filipino french korean thai main side soup sweet spicy savory umami medium medium

Prep

21 min

Cook

55 min

Total

76 min

Ingredients (11)

1 tablespoon butter g

1 (1 inch) piece fresh ginger, minced g

1 clove garlic, minced g

1 small onion, chopped g

1 acorn squash, peeled and cut into 1-inch cubes g

1 (14 ounce) can coconut milk g

8 ounces green beans, cut into 3-inch pieces g

8 ounces cooked shrimp, peeled and deveined g

1 (14 ounce) package extra-firm tofu, cut into 1/2-inch cubes g

Salt and pepper to taste g

2 tablespoons white sugar g

Nutrition

kcal

fat

carbs

protein

Instructions

Melt butter in a large skillet over medium heat. Add ginger, garlic, and onion. Cook until garlic begins to brown, about 5 min.

Add squash, coconut milk, and green beans to skillet. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer for 30 minutes until squash is tender, stirring occasionally. Stir in shrimp and tofu, then season to taste with salt, pepper, and sugar.