Coconut-Simmered Kabocha Squash With Lemongrass And Chile

Ingredients

• 2 medium Japanese kabocha squash--peeled, halved, ends trimmed, seeds removed, cut into ½-inch cubes (about 6 cups)
• 2 tablespoons extra-virgin coconut oil or canola oil
• 1 stalk lemongrass, tough outer layer discarded, cut into 1-inch pieces
• 1¼ inches fresh ginger, peeled and cut into 5 pieces
• 1 jalapeño, sliced
• 1 cup coconut milk
• 1 teaspoon sea salt
• Juice of one lime
• 4 scallions, diced

Directions

1. In a large skillet, heat the oil over medium-high heat. Add the lemongrass and ginger and cook, stirring, until aromatic, about 2 minutes. Add the squash and continue cooking until the squash slightly softens, about 5 more minutes.
2. Add the jalapeño, coconut milk, 1 cup water and the sea salt, and bring to a simmer. Cook over medium-high heat until the liquid thickens to the consistency of heavy cream and the squash is fork-tender, about 8 to 10 minutes. Stir in the lime juice and scallions and serve immediately.