Thai Curry Nuggets and Kabocha Squash Autumn Stew

Yields: 4 servings

 

From The Hodo Kitchen

Photo Credit: Colin Price

Styling: Jeffrey Larsen

Hodo Thai Curry Nuggets and Kabocha Squash Autumn Stew

Looking for that comforting winter recipe to work with the bounty of fall & winter squashes at the market? Add this warm & easy recipe to your repertoire!

Ingredients

  • 1 8oz package Hodo Thai Curry Nuggets Locate Product

  • 1 Small Kabocha Squash (or any other hard winter squash)

  • ½ Can Coconut Milk

  • ½ onion diced

  • 2 ribs of celery, cut into ¼ pieces

  • ½ C veggie broth

  • 1 T Olive Oil

  • Salt and Pepper to taste

Instructions

  1. The outer skin of kabocha squash is totally edible. Despite looking tough it will soften and is totally delicious.

    Cut the squash into 1” pieces. It’s ok if they are slightly uneven is totally edible. Despite looking tough it will soften and become very delicious.

    Cut the squash into 1” pieces. It’s ok if they are slightly uneven

  2. Heat large soup pan or Le Creuset over medium heat.

  3. Add 1 T olive oil 

  4. Add onions and pinch of salt and pepper

  5. Saute the cubes until they become crispy and golden, remove from heat and place them on a plate to cool.

  6. Cook onions for 5-7 minutes, allowing them to become translucent.

  7. Add celery and continue to cook for another 2-3 min.

  8. Add the cut Kabocha Squash, ½ C veggie stock, ½ can coconut milk and 8oz of Thai Curry Nuggets.

  9. Add another pinch of salt and pepper.

  10. Cook over low/medium heat for 20-30 minute until the Kabocha Squash starts to soften and “melt” into the dish.

  11. If you like your squash a little more al dente pull the stew off sooner for softer squash cook a bit longer.

    Remove the stew from the heat and taste for salt and pepper.