Family Meal Kit
One-Pan Butternut Squash and Coconut Stew
with rice and kale
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 7 days
Contains: Tree Nuts (Coconuts), Wheat
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Under %{max_calories} caloriesVegetarian
Chef
Maija Barnes
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 24 oz. Cubed Butternut Squash
- 16 oz. Cooked White Rice
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11⅕ fl. oz. Coconut Milk
- 3 oz. Shredded Kale
- 8 tsp. Mirepoix Broth Concentrate
- 2 Tbsp. Tomato Puree
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1 oz. Crispy Fried Onions
- 1 oz. Dried Cranberries
- ¼ oz. Cilantro
- 2 tsp. Portuguese Piri Piri Blend
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) MOxjrRPr
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Calories520
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Carbohydrates69g
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Net Carbs62g
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Fat24g
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Protein7g
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Sodium1520mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 Microwave
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil.
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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Add protein to meal as desired.
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1 Prepare the Ingredients
Halve any large butternut squash pieces to roughly match smaller pieces.
Stem and tear cilantro. -
2 Start the Stew
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add butternut squash, kale, 1/4 cup water, and 1/2 tsp. salt to hot pan. Cover and stir occasionally until vegetables are tender and lightly browned, 9-12 minutes.If pan becomes dry, add additional water, 1 Tbsp. at a time, as needed.While vegetables cook, continue recipe. -
3 Heat the Rice
Carefully massage rice in bag to break up any clumps. Remove rice from packaging. Place rice and 1/4 tsp. salt in a microwave-safe bowl. Microwave uncovered until heated through, 3-4 minutes.
Carefully remove from microwave. Rest, 2 minutes.Fluff rice with a fork.While rice heats, continue recipe. -
4 Finish the Stew
Increase heat to medium-high. Add coconut milk, tomato puree, piri piri seasoning (to taste), mirepoix base, cranberries, and 1/2 cup water to hot pan. Bring to a simmer.
Once simmering, stir occasionally until stew starts to thicken, 3-5 minutes.Don't worry if coconut milk has solidified. It is part of natural processes. Break up as needed.If stew is too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping rice with stew and garnishing with cilantro and crispy onions. Bon appétit!
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