Thai Curry Nuggets and Kabocha Squash Autumn Stew

Yields: 4 servings

From The Hodo Kitchen

Photo Credit: Colin Price

Styling: Jeffrey Larsen

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)

• 1/2 can coconut milk

• 1/2 onion diced

• 2 ribs of celery, cut into 1/4-inch pieces

• 1/2 cup veggie broth

• 1 tbsp olive oil

• Salt and pepper to taste

Instructions

1. The outer skin of kabocha squash is totally edible. Despite looking tough, the skin softens and is quite delicious. Cut the squash into 1” pieces. It’s ok if they are slightly uneven.

2. Heat large soup pan over medium heat. Add 1 tbsp olive oil.

3. Sauté the cubed squash until they become crispy and golden. Remove from heat and place them on a plate to cool. (tip: let them crisp up on each side and use tongs to turn)

4. Add onions and a pinch of salt and pepper (add more oil if necessary). Cook onions for 5-7 minutes, allowing them to become translucent. Add celery and continue to cook for another 2-3 min.

5. Add the cooked Kabocha Squash, 1/2 cup veggie stock, 1/2 can coconut milk and the Thai Curry Nuggets. Add another pinch of salt and pepper.

6. Cook over low/medium heat for 20-30 minutes until the kabocha squash starts to soften and “melt” into the dish.

7. If you like your squash 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.

8. Enjoy!

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Thai Curry Nuggets and Kabocha Squash Autumn Stew

Yield: 4 Servings

Author: The Hodo Kitchen

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)
• 1/2 can coconut milk
• 1/2 onion diced
• 2 ribs of celery, cut into 1/4-inch pieces
• 1/2 cup veggie broth
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. The outer skin of kabocha squash is totally edible. Despite looking tough, the skin softens and is quite delicious. Cut the squash into 1” pieces. It’s ok if they are slightly uneven.
2. Heat large soup pan over medium heat. Add 1 tbsp olive oil.
3. Sauté the cubed squash until they become crispy and golden (tip: let them crisp up on each side and use tongs to turn) , remove from heat and place them on a plate to cool.
4. Add onions and a pinch of salt and pepper (add more oil if necessary). Cook onions for 5-7 minutes, allowing them to become translucent. Add celery and continue to cook for another 2-3 min.
5. Add the cooked Kabocha Squash, 1/2 cup veggie stock, 1/2 can coconut milk and the Thai Curry Nuggets. Add another pinch of salt and pepper.
6. Cook over low/medium heat for 20-30 minutes until the Kabocha Squash starts to soften and “melt” into the dish.
7. If you like your squash 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.
8. Enjoy!

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