Time: 4 hours 10 minutes
Complexity: easily
Servings: 6-8

Even in the dead of winter, the flavor of this dish will transport you to the perpetually hot coasts of Southeast Asia. It's made with seasonal vegetables, mushrooms, and Asian ingredients that can be found on supermarket shelves year-round. Simmer butternut squash with sweet potatoes and shiitake mushrooms in coconut milk and spices in a slow cooker, top with crunchy peanuts and fresh herbs, and enjoy the stunning sweet-spicy flavor and exotic aroma.

Ingredients:

• 1 butternut squash (1.2 kg), with skin, quartered and cut into 5 cm slices.
• 4 (about 1 kg) sweet potatoes, peeled and cut into 5 cm pieces.
• 300 g shiitake mushrooms, stems removed, cut in half
• 1 bunch green onions (separate white parts from green parts), cut into 1cm lengths.
• 2 cans (400 g each) coconut milk
• 1.5 cups of water
• 3 tablespoons soy sauce
• 2 teaspoons sambal ulek paste, or other Asian hot paste
• 1 teaspoon coarse salt
• 1 cup cilantro leaves, coarsely chopped for serving
• 1/4 cup salted peanuts, coarsely chopped, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

butternut squash, sweet potato, shiitake mushrooms, green onions, coconut milk, soy sauce, sambal olek, cilantro, Peanut

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Preparation:

Step 1
• In a slow cooker, combine the pumpkin, potatoes, mushrooms, and white onion. In a bowl, combine the coconut milk, water, soy sauce, sambal ulek, and salt; then pour over the vegetables. Cover and cook on high for 4 hours, or until tender.
Step 2
• Divide the vegetables and broth evenly among warm bowls. Garnish with green onions, cilantro, and peanuts and serve.

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