Squash
½
huge butternut squash, peeled, seeds eliminated, reduce into 1″ cubes (about 4 cups)
2
Tbsp. further-virgin olive oil
2
Tbsp. mild brown sugar
½
tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
Curry and meeting
3
Tbsp. grapeseed oil or vegetable oil
1
tsp. brown mustard seeds
3–4
current or dried curry leaves (optionally available)
½
tsp. asafetida (optionally available)
1
3″ piece ginger, peeled, finely grated
5
garlic cloves, finely grated
1
huge purple onion, finely chopped
Kosher salt
1
tsp. floor turmeric
1
14-oz. can crushed tomatoes
1
13.5-oz. can unsweetened coconut milk (not low-fat)
2
cups low-sodium vegetable or hen broth
6
oz. inexperienced beans, trimmed, reduce crosswise into thirds (about 1 cup)
Retailer-purchased fried onions or shallots (Similar to Lars Personal, French’s, or Maesri); cilantro leaves with tender stems; cooked basmati rice, wild rice, or warmth naan; and lime wedges (for serving)
Source: https://www.bonappetit.com/recipe/butternut-squash-and-green-bean-stew