Market Recipe: Asian Butternut Squash Stew

Asian Butternut Squash Stew
By Chef Monique Santua of Gastromonique

Curry Blend
1 stalk lemongrass – white stalks only, chopped (Johnson’s Backyard Garden)
1 serrano – optional (f-stop farm)
1 clove garlic (Bernhardt’s Farm)
1 tbs cumin
1 tbs turmeric
1 tsp coriander
1/2 cinnamon stick

Butternut Squash Stew
2 tbs coconut oil
1/4 c ginger, chopped finely
2-4 tbs curry blend
2 14 oz cans coconut milk
2 medium butternut squash, skinned and chopped (Bernhardt’s Farm)
1 lb oyster mushrooms, torn into small pieces (Hi-Fi Mycology)
2 bell peppers, chopped  (Johnson’s Backyard Garden)
1 tbs honey (Round Rock Honey or Austin Honey)
1 Lime juiced
2 tablespoons tamari
1/4 c basil leaves, sliced thinly (f-stop farm)

In a clean coffee grinder, spice mill, or food processor, blend white parts of lemongrass stalk, serrano, garlic clove, cumin, turmeric and coriander until you have a dry pasty spice blend

Over medium heat, melt coconut oil in a dutch oven or heavy pot. Add onion and ginger and sauté for until softened. Add 2 tablespoons (or more) of lemongrass spice blend and combine for 1 minute.

Add coconut milk to the pot and bring to a simmer. Add squash mushrooms, and bell peppers and cook until sauce reduces and squash is cooked through, about 15 minutes.

Add basil, honey, lime, and tamari and adjust for salt and pepper to finish.

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