Planting season is almost upon us, and it’s a good thing, because I just used up the last squash of 2009.

The best way to deal with hard squash is to hack them into a few chunks, remove the seeds, the throw the chunks into the oven until they soften a bit; then it’s easy to slide a small knife between skin and flesh. After I did this, I cut the squash (two butternut) into chunks of about 1/2 inch or so and threw them in a pot with one can coconut milk, one can water, a pile of chopped ginger, a chopped jalapeno, a medium-sized thwack of peanut butter, and some salt. As it heated, it occurred to me that the mixture could use a little chew and something to balance the sweetness, so I added some brown rice. Once the rice was cooked, I finished the stew with zest and juice of one lime plus a bunch of chopped cilantro.

Bring on the zucchini!

Explore posts in the same categories: soup, squash

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: