Thai Winter Squash Stew

There's no shame in cuddling up with a big bowl of this stew when it's cold outside.

Winter Squash Stew
 Courtesy Image

Squash is low in fat and full of dietary fiber, which keeps you feeling full and may help reduce the risk of developing type-2 diabetes. It’s packed with carotenoids, and a one-cup serving packs nearly half of your daily dose of vitamin C. To reduce salt content, garnish with unsalted peanuts.

Nutrition (per serving)

Calories: 521; protein: 15g; fiber: 7g; fat: 38g

Recipe from Eat Right For Your Sight by Jennifer Trainer Thompson and Johanna M. Seddon.

Prep time

10 min.

Cook time

30 min.

  • 2 Tbsp olive oil
  • 2 medium leeks, white parts only, thinly sliced and well washed (about 2 cups)
  • 1 Tbsp peeled and minced fresh ginger
  • 3 garlic cloves, minced
  • 2 serrano chiles, stemmed, seeded, and minced
  • 1 Tbsp curry powder
  • 1 Tbsp brown sugar
  • 3 Tbsp light soy sauce
  • 1 1/2 lbs butternut squash, peeled and cut into 1/2-in cubes (4 cups)
  • One 13.5-oz can coconut milk
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 1 (14-oz) package extra firm tofu, drained and cut into small cubes
  • Juice of 1 lime
  • 1/3 cup chopped unsalted peanuts, for garnish
  • 1/3 cup chopped fresh cilantro, for garnish

Heat 1 Tbsp of the olive oil in a sauté pan over medium-high heat. Add the leeks, and sauté for 3 minutes. Add the ginger, garlic, and serranos. Sauté until fragrant, about 1 minute. Stir in the curry powder, brown sugar, and soy sauce. Add the squash, coconut milk, salt, pepper, and 1 cup of water, and bring to a boil, then reduce to a simmer. Simmer until the squash is tender, about 15 minutes.

Meanwhile, in a large nonstick frying pan, heat the remaining Tbsp of oil over medium-high heat, add the tofu, and sauté until golden brown, about 12 minutes, stirring occasionally.

Add the sautéed tofu and the lime juice to the squash mixture, and simmer for a minute. Serve over rice, garnishing with the chopped peanuts and cilantro.