Quibebe: A Brazilian Style Butternut Squash Stew

• Vegan
• Gluten free

• Produce

  • 2 cups Butternut squash
  • 1 tsp Ginger, ground
  • 1 Lime, juice and zest of
  • 1 Onion, diced (about 1/3 cup, small
  • 1/2 cup Parsley

• Canned Goods

  • 1 14 ounce can Coconut milk

• Pasta & Grains

  • 1 cup Rice

• Baking & Spices

  • 1 tbsp Brown sugar
  • 1 tsp Chili paste
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Coconut oil

Found on lydiasflexitariankitchen.com

Description

Ingredients

• 1 small onion, diced (about ⅓ cup)
• 1 tablespoon coconut oil (any oil will work)
• 1 teaspoon ground ginger (or fresh ginger to taste)
• 1 teaspoon chili paste (or sriracha)
• 1 tablespoon brown sugar
• juice and zest of one lime
• salt and pepper to taste
• 2 cups butternut squash, peeled, seeded and cut into 1 inch cubes (I used previously roasted squash)
• 14 ounce can coconut milk
• ½ cup chopped parsley
• 1 cup rice (or 2 cups cooked rice)

Directions

• In a large skillet or dutch oven, saute the onion in the oil until softened and beginning to change color.
• Stir in the coconut milk, ginger, chili paste and brown sugar.
• Add the butternut squash, reduce heat and cover the pan. Stir and check for doneness after 15 minutes. If using previously cooked squash, heat through and maintain over low heat while the rice is cooking.
• Cook the rice at this time, if necessary.
• Before serving, stir the lime zest and most of the parsley into the cooked rice and arrange on a platter..
• Add the lime juice to the butternut squash stew and ladle over the rice. Garnish with the remaining parsley.