Name: Squash and Coconut Milk Stew
Prep time: 40 min
Cook time: 40 min
Yield: 4
Ingredients: Butter - 1 tablespoon; Fresh ginger, minced - 1 (1 inch) piece; Garlic, minced - 1 clove; Onion, chopped - 1 small; Acorn squash, peeled and cut into 1-inch cubes - 1; Coconut milk - 1 (14 ounce) can; Green beans, cut into 3-inch pieces - 8 ounces; Cooked shrimp, peeled and deveined - 8 ounces; Extra-firm tofu, cut into 1/2-inch cubes - 1 (14 ounce) package; Salt and pepper to taste - 1 (14 ounce) package; White sugar - 2 tablespoons

Ingredients for - Squash and Coconut Milk Stew

1. Butter 1 tablespoon

2. Fresh ginger, minced 1 (1 inch) piece

3. Garlic, minced 1 clove

4. Onion, chopped 1 small

5. Acorn squash, peeled and cut into 1-inch cubes 1

6. Coconut milk 1 (14 ounce) can

7. Green beans, cut into 3-inch pieces 8 ounces

8. Cooked shrimp, peeled and deveined 8 ounces

9. Extra-firm tofu, cut into 1/2-inch cubes 1 (14 ounce) package

10. Salt and pepper to taste 1 (14 ounce) package

11. White sugar 2 tablespoons

How to cook deliciously - Squash and Coconut Milk Stew

1 . Stage

Melt butter in a large skillet over medium heat. Add ginger, garlic, and onion. Cook until garlic begins to brown, about 5 min.

2 . Stage

Add squash, coconut milk, and green beans to skillet. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer for 30 minutes until squash is tender, stirring occasionally. Stir in shrimp and tofu, then season to taste with salt, pepper, and sugar.