Butternut Coconut Stew
3 tablespoons extra-virgin olive oil
1 tablespoon chopped peeled fresh ginger
1 tablespoon chopped serrano chile
4 cloves garlic, smashed
2 medium onions, chopped
1 pound butternut squash, peeled, seeded and cut into 2-inch chunks
2 cups chicken broth
One 14-ounce can coconut milk
Kosher salt and freshly ground black pepper
Cilantro leaves, for serving
Zest of 1 lime, plus lime wedges, for serving
Cooked rice, for serving
Instructions:
Heat the olive oil in a large pot over medium-high heat. Stir in the ginger, serrano chile, garlic and onions. Cook, stirring often, until golden, about 8 minutes. Add the squash, chicken broth, coconut milk, 1 teaspoon salt and a couple turns of pepper. Cover and simmer until the squash is tender, about 25 minutes. Sprinkle with cilantro leaves and lime zest. Serve with lime wedges and cooked rice.
