Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Coconut Squash Stew

4.4
Save
Rate
Tap to rate
PREP TIME
40 min
COOKING TIME
40 min
TOTAL TIME
80 min
SERVINGS
4 servings
Dinner Filipino
Coconut Squash Stew
Ingredients
  • 1 tablespoon butter
  • 1 (1 inch) piece fresh ginger, minced
  • 1 clove garlic, minced
  • 1 small onion, chopped
  • 1 acorn squash, peeled and cut into 1-inch cubes
  • 1 (14 ounce) can coconut milk
  • 8 ounces green beans, cut into 3-inch pieces
  • 8 ounces cooked shrimp, peeled and deveined
  • 1 (14 ounce) package extra-firm tofu, cut into 1/2-inch cubes
  • Salt and pepper to taste
  • 2 tablespoons white sugar
Instructions
1
Heat a large skillet over medium heat, allowing the butter to soften and melt. Introduce the aromatic ingredients ginger, garlic, and onion into the skillet, stirring occasionally to facilitate even cooking. Allow the garlic to develop a rich, golden color, which should take approximately 5 minutes.
2
Next, incorporate the squash, coconut milk, and green beans into the skillet, stirring to combine. Increase the heat to high and bring the mixture to a rolling boil, before gradually reducing the heat to medium and covering the skillet. Allow the squash to become tender after 30 minutes of gentle simmering, stirring occasionally to prevent scorching.
3
Finally, add the shrimp and tofu to the skillet, stirring gently to distribute evenly. Season with salt, pepper, and sugar to taste, completing the dish.