by Travis Meyer, Cordata grocery
This recipe has become a Thanksgiving tradition for Cordata Grocery Manager Travis Meyer. Travis uses plenty of fish sauce and garlic, and prefers to use bacon (but it would be equally delicious with the Co-op’s in-house sausage, or tofu for vegetarians).
- 1 butternut squash, 2 pounds
- 1 package tofu (or sausage or bacon)
- 5 tablespoons vegetable oil
- 1 large onion, diced
- 3 to 4 cloves garlic, diced
- 1 large tomato, chopped (optional)
- 2 1/2 cups water or stock
- 1 can coconut milk, about 2 cups
- 1/2 teaspoon cayenne
- 2 to 4 tablespoons fish sauce, to taste (optional)
- 1/4 cup fresh cilantro leaves for garnish (optional)
- Preheat the oven to 350 F. Cut squash in half and put in a casserole dish. Cover tightly with aluminum foil and bake until soft, about 1 hour. Remove from oven, cool, and remove seeds and strings. Scoop pulp into a bowl.
- While the squash is baking, cook your protein of choice (bacon, sausage, or tofu) and set aside. For tofu, dice and fry in 3 tablespoons oil over medium high heat. Rotate until browned on all sides.
- In a large saucepan, sauté onion in the remaining oil over medium heat until transparent. Add garlic and sauté briefly. If using tomato, stir in and cook until softened, about 5 minutes. Add squash, water or stock, and coconut milk. Bring to a boil, remove from heat.
- Add cayenne, optional fish sauce, and salt and pepper to taste. Mix by hand or with a blender for a finer puree. When mixed to your satisfaction, stir in protein. Garnish with cilantro, if desired.
- Serve hot with a thick slice of multi-grain bread.