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Butternut Squash and Green Bean Stew

Here's how you make Butternut Squash and Green Bean Stew
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  • Servings: 4
  • Prep: 15m
  • Cook: 30m
  • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • Squash
  • 1/2 large butternut squash, peeled, seeds removed, cut into 1" cubes (about 4 cups)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon kosher salt
  • Curry and assembly
  • 3 tablespoons grapeseed oil or vegetable oil
  • 1 teaspoon brown mustard seeds
  • 3 - 4 fresh or dried curry leaves (optional)
  • 1/2 teaspoon asafetida (optional)
  • 1, 3" piece ginger, peeled, finely grated
  • 5 garlic cloves, finely grated
  • 1 large red onion, finely chopped
  • Kosher salt, to taste
  • 1 teaspoon ground turmeric
  • 1 - 2 teaspoons ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • Aleppo pepper or red pepper flakes, to taste
  • 1, 14-ounce can crushed tomatoes
  • 1, 13.5-ounce can unsweetened coconut milk (not low-fat)
  • 2 cups low-sodium vegetable or chicken broth
  • 6 ounces green beans, trimmed, cut crosswise into thirds (about 1 cup)
  • Can use the following
  • For serving, may use store-bought fried onions or shallots (such as Lars Own, French’s, or Maesri); cilantro leaves with tender stems; cooked basmati rice, wild rice, or warm naan; and lime wedges.
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Squash

  • Step 1: Preheat oven to 400°. Toss squash, oil, brown sugar, and salt in a medium bowl to coat. Spread out in a single layer on a parchment-lined rimmed baking sheet and roast until fork-tender, 30–35 minutes. Set aside.

  • Curry and assembly (Refer to Note, below)

  • Step 2: Heat grapeseed oil in a medium Dutch oven or other heavy pot over medium-high. Add a few mustard seeds to pot. When seeds start to wiggle and pop, reduce heat to medium and add curry leaves (if using), asafetida (if using), and remaining mustard seeds. Cover pot and cook spices, swirling, until mustard seeds start popping more gradually, about 30 seconds. Uncover pot and return heat to medium-high. Add ginger and garlic and cook, stirring constantly, until beginning to brown, about 1 minute. Add red onion and a big pinch of salt. Cook, stirring often and reducing heat if needed to prevent burning , until onion is golden brown and jammy, 7–9 minutes.

  • Step 3: Stir in turmeric, cumin, cinnamon, coriander, aleppo pepper (or red pepper flakes) then tomatoes and bring to a simmer. Reduce heat to medium and cook, stirring often, until tomatoes are glossy and darkened in color and oil starts to separate around edges of pot, 5–7 minutes.

  • Step 4: Add coconut milk and broth and stir to combine; season with salt. Bring curry to a simmer, then reduce heat to medium-low. Cover and cook, stirring occasionally to prevent sticking, 10 minutes.

  • Step 5: Add green beans and reserved squash to curry. Return to a gentle simmer and cook until green beans are tender, 7–10 minutes. (If curry gets too thick, add a splash of hot water; curry should have consistency of heavy cream.) Taste for seasoning and adjust if needed.

  • Step 6: Ladle stew into bowls and top with fried onions and cilantro. Serve with rice and lime wedges for squeezing over.

  • NOTE: Curry can be made 5 days ahead. Let cool, then transfer to an airtight container and chill.


We hope you enjoy this recipe!

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