Butternut Squash Stew with Coconut Cream over Brown Jasmine Rice

This recipe was made by accident! That’s what I love about cooking, one thing can lead to another! I also love pairing different spices together. This dish was super earthy tasting, with rich Indian flavors. It is hearty, filling, and extremely healthy!

Ingredients:

Cooked jasmine rice, or rice of choice (I used brown jasmine rice from trader joe’s. I made two cups with boiled water, it takes about 40 minutes)

1 medium size butternut squash

1/2 head of cabbage

Thyme

Coconut cream

1 teaspoon Nutmeg

1 teaspoon cinnamon

2 dry bay leaves

Salt and pepper

4 diced scallions

2 whole scotch bonnet peppers

Prep:

Prepare the large butternut squash by dicing into 1/2 inch cubes

Bring 4 1/2 cups of salted water to a boil, add three large dollops of coconut cream and stir until melted. Then bring the liquid to a boil, add the butternut squash cubes, thyme, 2 scotch bonnet peppers, four diced scallions, nutmeg, cinnamon, bay leaves, and lots of salt and pepper. Put the lid on and cook for 10 minutes

Roughly chop 1/2 head of cabbage, and add to the mixture along with more salt. The mixture should still be a bit liquid-y. This is normal. Put the lid on again and cook until the butternut squash is tender!

I served the stew over fluffy brown jasmine rice. This dish was delicious and perfect for a cold rainy day!