Squash stew is a wonderful fall color, hearty, and savory all at the same time. Hollow out a miniature pumpkin and serve the squash stew in the pumpkin. Garnish with a touch of freshly grated nutmeg. Try this squash and sweet potato stew from the amazing chefs at Wild Ginger:
1- 1/2 dried bean curd sheets
1/2 – c. tapioca shreds –
1/2 lb. Kabocha squash
1/2 lb. sweet potato
1/2 lb. zucchini
2 Tbs. sugar
1 small red chili
2 -1/2 – c. coconut milk
1 -1/2 – c. thin dried rice noodles
Garnish – coriander leaves
Soak dried bean curd sheets in cold water to soften, approximately 1 hour. Soak tapioca shreds in hot water until soft approximately 30 minutes. Peel and cut vegetables into bite size pieces: sweet potato, zucchini and squash.
In a sauce pan place water, coconut milk, chili sugar and rice noodle. Heat gently and then add vegetables and cook approximately 30 minutes uncovered stirring throughout. Do not let the mixture boil.
Check the sauce for balance, it should be slightly sweet with just the slightest hint of saltiness. Check doneness of vegetables for they should be firm and soft, but not falling apart. Serve in soup tureens garnished with coriander.