Squtternut Bosh

I was so proud.  Two beautiful butternut squash (squashes?) greeted me from the garden, and the blooms further down the vine gave the promise of more to come.  And then I pruned.  I was getting so ready for my winter veggies to get going, so last weekend I started clearing.  I pulled out the saddest looking tomato plants, caught up on my weeding, then pulled out the shears.  I was so pleased with my progress, and I noticed that one of the vines of the butternut squash could be taken out (and would then encourage quicker growth of the rest of the plant), so I snipped it.  And it was the wrong vine.  I killed any chance of more squash this season.  Tragic. 

At least I’ve made the most of the two successes – the first I simply roasted with a little olive oil until the skin gave when I pressed it with my finger.  I had plans for this squash, but they flew out the window and I ended up eating the whole thing with a spoon.  I even ate most of the skin, it was so light and papery.  Hopefully that won’t kill me.

The second squash received a more elegant treatment – this stew is adapted from Deborah Madison’s Vegetarian Cooking for Everyone… 

Thai Tofu and Winter Squash Stew

1 small onion, chopped
2 Tbsp roasted peanut oil, plus extra for tofu
2 finely chopped garlic cloves
1 jalapeno, seeded and minced (leave some seeds in if you like to sweat)
1 Tbsp finely chopped fresh ginger
1 Tbsp curry powder
1 tsp light brown sugar
3 Tbsp soy sauce
1 15oz can coconut milk
1 ½ lbs butternut squash, peeled and diced into ½ inch cubes
Salt
1 10-oz package firm silken tofu, cut into ½ inch cubes and fried in peanut oil (you can use it raw if you’re so inclined, but I like a little extra hard texture in this dish)
Juice of 1 lime
1/3 cup raw peanuts
¼ cup chopped cilantro

Heat oil in wide soup pot. Add onion and cook over fairly high heat, stirring frequently until partially softened, about 3 minutes. Add garlic, jalapeno and ginger, cook 1 minute more, then add curry, sugar and soy.  Reduce heat to medium, scrape the pan, and cook for a few minutes more.  Add 3 cups water, coconut milk, squash and 1 tsp salt. Bring to a boil, then lower the heat and simmer, covered, 15 minutes. Add the tofu to the stew once the squash is almost tender, then simmer till done. Taste for salt and add the lime juice.

The recipe mentions that you can garnish this dish with chopped fried peanuts and cilantro, but I was out of both of those.  It was just as delicious without them.

Last time I made this dish, I had some shiitake mushrooms and bok choy, and I threw them in during the saute.  This is one of those easily adaptable meals that can change with the contents of your fridge.  Enjoy!