Servings: 4
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.
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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.
Nice one pot meal. I don't think it really needed the cashews. Next time I would try it with more curry paste to kick up the flavor a bit, and with a little less water. Used a sugar pie pumpkin instead of the recommended squash, which worked fine.
Good and really easy. I didn't have either squash, so used sweet potatoes, which I always have. I don't like cashews, so used roasted peanuts.Tip: roast raw peanuts with 1 tsp peanut oil and salt in 350 oven about 15 minutes. They are great.
We've made this a couple of times for dinner,and we really enjoy it. We serve it over rice.
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