Kabocha Squash Pilaf With Coconut Food

KABOCHA SQUASH PILAF WITH COCONUT

Steps:

• Combine currants and vinegar in a small bowl; set aside.
• Heat oil in a large skillet over medium; cook onion and ginger, stirring occasionally, until softened, 8-10 minutes. Stir in squash, rice, and 1 1/4 cups water; season with salt and pepper. Bring to a boil. Reduce heat, cover, and simmer until rice is tender, 15-18 minutes. Remove from heat, fluff rice with a fork, and let sit covered 10 minutes.
• Drain currants and serve pilaf topped with drained currants and toasted unsweetened coconut flakes.

CALABAZA, CORN, AND COCONUT SOUP

Steps:

• Make soup:
• Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until beginning to soften and edges are browned, about 4 minutes. Add cilantro stems and garlic and cook, stirring occasionally, 3 minutes. Add squash pieces and cook, stirring frequently, 3 minutes. Stir in water, coconut milk, corn cobs, salt, and cayenne and simmer, uncovered, stirring occasionally, until squash is very tender, about 15 minutes.
• Prepare corn relish while soup simmers:
• Whisk together lime juice, salt, and sugar in a bowl, then add oil and whisk until combined.
• Cook corn kernels in a saucepan of boiling salted water until just tender, 2 to 3 minutes. Drain in a sieve, then rinse under cold water to stop cooking. Drain well, then transfer to dressing along with cilantro and shallot and toss well to coat.
• Finish soup:
• Discard corn cobs, then purée soup in batches in a blender (use caution when blending hot liquids) until smooth, transferring to a 2-quart measure.
• Divide soup among bowls and gently stir 1/4 cup corn relish into each.