Ingredients
- 2½ pounds winter squash, trimmed of skin and cut into serving pieces
- 1½ cups coconut milk
- ½ medium onion sliced
- vegetable oil
- 1 teaspoon kosher salt
- ground black pepper to taste
- 1 teaspoon minced fresh ginger
- scant ¼ teaspoon grated nutmeg
- scant ½ teaspoon ground cinnamon
- scant ½ teaspoon ground cardamon
- ½ pound fresh Candy Caps, dry sautéed until they express their juice
- chopped cilantro to taste
Preparation
Sauté the onion in vegetable oil in a large heavy non-reactive skillet or sauté pan, over medium-low heat until the onions begin to caramelize. Add the ginger and dry spices and continue to cook until fragrant. Add the coconut milk and stir until spices are incorporated into it. Add the salt to the coconut milk. Add the squash pieces to the pan and turn to coat. Cook over low heat until the squash is tender and the sauce reduced. Add the dry sautéed candy caps and heat through. Garnish with chopped cilantro.