Sweet, deeply colored buttercup and kabocha squash are the top choices for this aromatic stew. If neither squash is available, use sweet potatoes, peeled and cut into 1-inch chunks.
Serve with jasmine rice, if you like.
I love discovering things like this with Fine Cooking that are quick, tasty, and versatile. I already had the sauce simmering before I realized I didn't have the squash or the cashews, but the sauce itself is so tasty it seems like you could use it with almost anything. This time I did potatoes, peanuts, and leftover roast chicken but I love the previous poster's ideas of pumpkin and sweet potatoes. I'll keep this one on hand!
Very good! I served over rice in a big soup bowl. Made the mistake of letting the chicken cook too long in the pot. Best if you really give it just 5 or so minutes.
We loved this! Quick, easy and delicious. I made it with leftover roast chicken and kabocha squash and upped the heat with a bunch of samba oelek at the end. I thought the cashews were a great addition.
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