You know that Fall is in its fullest when you walk into the supermarket and you’re bombarded with pumpkins and winter squashes hiding in every corner. Not just supermarkets get carried away with pumpkins, cafeterias and bakeries offer all kinds of pumpkin products such as famous Starbucks pumpkin spiced latte or pumpkin muffins. I love that season and I absolutely adore all the fruits autumn has to offer. It would be such a waste not to feast on all of these delightful, colorful  winter squashes.

Pumpkin, butternut and acorn squash are fantastic vegetables (or fruits, I’m not sure) that can be eaten either sweet or savory. They’re fabulous in desserts such as pies, as well as in savory soups or casseroles. My coconut squash curry is something in between savory and sweet. Both coconut milk and squash add sweetness while vegetable stock and spices such as ginger, garlic and chili add sharp flavor.

Ingredients (makes 4 servings):

2 Tbsp coconut oil (any other oil can be used if you don’t have coconut oil)
4 cups cubed butternut or acorn squash
2 cups peas
1 peeled and chopped tomato
1/2 chopped onion
2 minced garlic cloves
1 Tbsp grated  ginger
1/2 red chili pepper finely chopped
1/2 cup vegetable stock
1/2 cup coconut milk
Small bunch of chipped cilantro
1 chopped scallion
4 cups cooked Jasmine or basmati rice

In a pan heat coconut oil and saute chopped onion for a few minutes until soft.

When soft add grated ginger, garlic and chili pepper. Stir and saute for 1 minute.

Add squash.

Add peas and stir.

Pour vegetable stock and bring to a boil. Lower down the heat and simmer 5-10 min until squash is soft (squash cooks very quickly).

When squash is soft add tomatoes, cilantro and stir in coconut milk. If necessary season with salt and leave simmering for 3-5 minutes.

Serve with cooked rice and some scallion sprinkled on a top.

Nutrition Facts in 1 portion of curry with 1 cup cooked rice (all ingredients yield 4 portions):

Kilocalories 429.33 kcal, Protein 10.78 g, Carbohydrate 65.4 g, Fat 14.96 g, Saturated Fat 12.42 g, Monounsaturated Fat 0.86 g, Polyunsaturated Fat 0.54 g, Cholesterol 0 mg, Dietary Fiber 8.59 g, Sugar 8.26 g