Category, , DifficultyBeginner

Braising squash in coconut milk leaves it fork tender and soaked with flavor. Zucchini and sweet potato are nourishing and satisfying, and tamari brings a touch of umami. Don’t skip the toppings!

Click "Yields" to change servings and ingredient quantities

Yields4 Servings
Prep Time10 minsCook Time35 minsTotal Time45 mins
 1 15 oz can of organic coconut milk
 1.25 cups organic vegetable stock
 1 organic medium butternut squash, medium dice
 2 cups organic sweet potato, peeled and medium dice
 3 tbsp organic wheat-free tamari
 2 cups organic zucchini, medium dice
 1 bunch organic cilantro, chopped
 ½ cup organic pistachios, chopped
1

Add coconut milk and vegetable stock to a large pot and bring to a boil.

2

Add diced butternut squash, cook for 15 Minutes.

3

Add diced sweet potato, black pepper, and tamari. Cook for 10 Minutes.

4

Add zucchini and cook for 5 Minutes.

5

Garnish with chopped cilantro and chopped pistachios. Serve warm.

Ingredients

 1 15 oz can of organic coconut milk
 1.25 cups organic vegetable stock
 1 organic medium butternut squash, medium dice
 2 cups organic sweet potato, peeled and medium dice
 3 tbsp organic wheat-free tamari
 2 cups organic zucchini, medium dice
 1 bunch organic cilantro, chopped
 ½ cup organic pistachios, chopped

Directions

1

Add coconut milk and vegetable stock to a large pot and bring to a boil.

2

Add diced butternut squash, cook for 15 Minutes.

3

Add diced sweet potato, black pepper, and tamari. Cook for 10 Minutes.

4

Add zucchini and cook for 5 Minutes.

5

Garnish with chopped cilantro and chopped pistachios. Serve warm.

Good Earth Buddhist Braised Squash