Squash and Coconut Milk Stew

Directions

Ingredients :

1 tablespoon butter

1 (1 inch) piece fresh ginger

minced

1 clove garlic

minced

1 small onion

chopped

1 acorn squash

peeled and cut into 1-inch cubes

1 (14 ounce) can coconut milk

8 ounces green beans

cut into 3-inch pieces

8 ounces cooked shrimp

peeled and deveined

1 (14 ounce) package extra-firm tofu

cut into 1/2-inch cubes

Salt and pepper to taste

2 tablespoons white sugar

Methods :

Melt butter in a large skillet over medium heat. Add ginger, garlic, and onion. Cook until garlic begins to brown, about 5 min.

Add squash, coconut milk, and green beans to skillet. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer for 30 minutes until squash is tender, stirring occasionally. Stir in shrimp and tofu, then season to taste with salt, pepper, and sugar.