Butternut Squash And Yams In Coconut Milk From West Africa Food

YAM 'N BUTTERNUT SQUASH MASH

Yam 'n Butternut Squash Mash image

Make and share this Yam 'n Butternut Squash Mash recipe from Food.com.

Provided by Bergy

Categories Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 cup cooked and mashed butternut squash
1 cup cooked and mashed yams or 1 cup sweet potato
1/4 cup softened butter or 1/4 cup softened margarine
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon cinnamon
pepper

Steps:

In a large mixing bowl, whip all the ingredients together until fluffy Turn into a lightly greased oven proof dish Cover with tin foil and bake in a 350F degrees oven until heated through (15-20 Minutes).

Nutrition Facts : Calories 158, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 396.1, Carbohydrate 13.6, Fiber 2.1, Sugar 1, Protein 1

SQUASH & COCONUT CURRY

Squash & coconut curry image

Take five ingredients and whip up this quick, healthy, vegetarian curry

Provided by Good Food team

Categories Dinner, Lunch, Main course

Time 30m

Number Of Ingredients 5

Ingredients

2 tbsp Madras curry paste
1 large butternut squash (600g/1lb 5oz peeled weight), chopped into medium size chunks
1 red pepper , halved, deseeded and roughly chopped into chunks
400g can reduced-fat coconut milk
small bunch coriander , roughly chopped

Steps:

Heat a large frying pan or wok, tip in the curry paste and fry for 1 min. Add the squash and red pepper, then toss well in the paste.
Pour in the coconut milk with 200ml water and bring to a simmer. Cook for 15-20 mins or until the butternut squash is very tender and the sauce has thickened. Season to taste, then serve scattered with chopped coriander and naan bread or rice.

Nutrition Facts : Calories 458 calories, Fat 33 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 23 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.64 milligram of sodium

SQUASH AND COCONUT MILK STEW

Squash and Coconut Milk Stew image

This is a Filipino dish, (Ginostoan Sitawan Kalsbass) that is made with acorn squash, green beans, tofu, shrimp, ginger, garlic, and onion. My MIL makes it on the soupy side because you serve it over rice, but I like to mash the squash because I don't like rice.

Provided by Vanessa H.

Categories World Cuisine Recipes Asian Filipino

Time 1h20m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon butter
1 (1 inch) piece fresh ginger, minced
1 clove garlic, minced
1 small onion, chopped
1 acorn squash, peeled and cut into 1-inch cubes
1 (14 ounce) can coconut milk
8 ounces green beans, cut into 3-inch pieces
8 ounces cooked shrimp, peeled and deveined
1 (14 ounce) package extra-firm tofu, cut into 1/2-inch cubes
Salt and pepper to taste
2 tablespoons white sugar

Steps:

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

Nutrition Facts : Calories 449.5 calories, Carbohydrate 30.1 g, Cholesterol 116.8 mg, Fat 29.3 g, Fiber 5.5 g, Protein 23.9 g, SaturatedFat 21.3 g, Sodium 173.7 mg, Sugar 11 g

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