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4.78 from 9 votes

Quibebe: A Brazilian Style Butternut Squash Stew

Cuisine: Brazilian
Author: LydiaF

Ingredients

  • 1 small onion diced (about 1/3 cup)
  • 1 tablespoon coconut oil any oil will work
  • 1 teaspoon ground ginger or fresh ginger to taste
  • 1 teaspoon chili paste or sriracha
  • 1 tablespoon brown sugar
  • juice and zest of one lime
  • salt and pepper to taste
  • 2 cups butternut squash peeled, seeded and cut into 1 inch cubes (I used previously roasted squash)
  • 14 ounce can coconut milk
  • 1/2 cup chopped parsley
  • 1 cup rice or 2 cups cooked rice

Instructions

  • In a large skillet or dutch oven, saute the onion in the oil until softened and beginning to change color.
  • Stir in the coconut milk, ginger, chili paste and brown sugar.
  • Add the butternut squash, reduce heat and cover the pan. Stir and check for doneness after 15 minutes. If using previously cooked squash, heat through and maintain over low heat while the rice is cooking.
  • Cook the rice at this time, if necessary.
  • Before serving, stir the lime zest and most of the parsley into the cooked rice and arrange on a platter..
  • Add the lime juice to the butternut squash stew and ladle over the rice. Garnish with the remaining parsley.