What do dumplings, nuts and spaghetti all have in common? They are all types of winter squash! Whether you like them velvety smooth, sweet, or uniquely textured, the fall harvest brings a treasure chest of winter squash varieties.
The amber hues found inside winter squash are telling of their vitamin A content. In addition to the commonly known function of supporting our vision and skin, Vitamin A is a powerful anti-oxidant, strengthening our bodies on the cellular level. Winter squash can be enjoyed in a variety of ways, including baked, roasted and made into soup.
This delightful stew soothes the winter chill and kicks in the heat right when we need it. Feel free to swap in other squash varieties and use other leafy greens you have available.
1 tablespoon cooking oil
½ medium onion, chopped
2-3 cloves garlic, minced
1 medium Delicata squash, cut into 1 inch cubes, skins on
2 carrots, chopped
2 cups tofu, fresh or fried, cubed
3 cups (2 14-ounce cans) coconut milk
2 tablespoons AROY-D curry paste (choose from panang, green, red or yellow)
3 cups chard, chopped
Thai basil or green onions to garnish
- In a large pot, heat one tablespoon cooking oil over medium heat. Sauté onions and garlic until onions become translucent.
- Add squash and carrots. Continue sautéing until the squash and carrots soften slightly, about 3 minutes. Add tofu and combine into vegetable mixture.
- Pour in coconut milk and bring to a boil. Lower heat to simmer for about 20 minutes, until squash and carrots are soft.
- Add curry paste, stirring until the paste dissolves evenly into the curry.
- Turn off the heat, add chard and mix in gently.
- Garnish and serve with rice.