Brookhaven Farmers Market offered a variation of this stew in their e-newsletter and I realized I had never made butternut squash stew with apples. It’s an inspired combination.
Ingredients:
1 pound cubed butternut squash 1 cored and cubed apple 1 chopped onion 1 tablespoon grated fresh ginger Pinch red pepper flakes (or as much finely chopped fresh hot pepper as you like) Curry powder, to taste Salt, to taste Coconut milk and vegetable stock or water, enough to cover the vegetables/fruit Chopped peanuts and cilantro, for garnish
Preparation:
In a large saucepan, heat oil over medium heat. Add squash, apple, onion, ginger and pepper flakes. Saute until onion is soft, about 5 minutes. Add curry paste and salt and taste for seasoning. Cover vegetables/fruit with liquid and cook until everything is tender. Mash in the pot to break up some, but not all, of the squash and apple. Garnish with peanuts and cilantro. Yum.