Curried Winter Squash and Swiss Chard

Print

We love the many textures and flavors of this spicy coconut curry with winter squash, swiss chard, and cashews. Bottled red curry paste keeps it supermarket-friendly.

 

ingredients

  • 1 tablespoon plus 2 teaspoons vegetable oil, divided
  • 1 1/2 pound butternut or delicata squash, peeled, seeded, and cut into 1/2-inch pieces
  • 3/4 teaspoon cumin seeds
  • 1 medium onion, thinly sliced
  • 1 (14-ounce) can unsweetened coconut milk (do not stir), divided
  • 1 1/2 to 2 tablespoons Thai Kitchen red curry paste
  • 1/3 cup water
  • 1 (2- to 3-inch) cinnamon stick
  • 3 whole cloves
  • 5 ounces swiss chard (5 cups packed)
  • 1 tablespoon Asian fish sauce, or to taste
  • 1/4 cup salted roasted cashews, chopped
  • Accompaniment: lime wedges

preparation

Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté squash with cumin and 1/4 teaspoon salt until beginning to brown, about 6 minutes. Transfer to a plate.

Add remaining 2 teaspoons oil to skillet and cook onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add 1/4 cup coconut milk from top of can and cook, stirring, until fat starts to separate and look glossy, about 2 minutes. Add curry paste and cook, stirring, 2 minutes.

Add squash, water, cinnamon, cloves, and remaining coconut milk and simmer, covered, until squash is tender, about 8 minutes. Stir in chard and cook, covered, until just wilted, 1 to 2 minutes. Stir in fish sauce. Sprinkle with cashews.

serve with:

jasmine rice