Butternut Squash and Yams in Coconut Milk from West Africa
Delight your taste buds with this comforting and aromatic 'Butternut Squash and Yams in Coconut Milk from West Africa,' a dish that masterfully blends creamy textures with bold, warming spices. Featuring hearty chunks of butternut squash and yams (or sweet potatoes), this recipe is simmered in rich coconut milk infused with the earthy flavors of turmeric, cumin, and paprika, plus a hint of sweet cinnamon. Fresh ginger and garlic elevate the dish, while optional red chili flakes add a gentle kick for spice lovers. Ready in just an hour, this one-pot, plant-based creation is as easy to prepare as it is satisfying. Perfect as a nourishing main or flavorful side, serve it over steamed rice, fluffy quinoa, or with soft flatbread to soak up the vibrant, spice-laden sauce. Garnished with fresh cilantro or parsley, this West African-inspired recipe is a feast for the senses and a true celebration of comfort food.
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Recipe Information
Ingredients
- 1 large (approximately 2 pounds) butternut squash
- 2 medium (approximately 1.5 pounds total) yams (or sweet potatoes)
- 1 large red onion
- 1 tablespoon (grated) fresh ginger
- 3 large (minced) garlic cloves
- 14 ounces (1 can) coconut milk
- 2 cups vegetable broth
- 1 teaspoon ground turmeric
- 1 teaspoon ground paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon red chili flakes (optional)
- 2 tablespoons coconut oil (or vegetable oil)
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- 2 tablespoons (chopped, for garnish) fresh cilantro or parsley
Instructions
Peel and seed the butternut squash, then cut it into bite-sized cubes (about 1-inch pieces).
Peel the yams (or sweet potatoes) and cut them into similar-sized cubes.
Finely chop the red onion. Grate the ginger and mince the garlic cloves.
Heat the coconut oil in a large pot or Dutch oven over medium heat.
Add the chopped onion to the pot and sauté for 3-4 minutes until softened and translucent.
Stir in the garlic, ginger, turmeric, paprika, cumin, cinnamon, and optional red chili flakes. Cook for 1 minute until fragrant.
Add the butternut squash and yam cubes to the pot and stir until the vegetables are coated in the spice mixture.
Pour in the coconut milk and vegetable broth. Stir gently to combine.
Bring the mixture to a gentle boil, then reduce the heat to a simmer.
Cover the pot with a lid and cook for 25-30 minutes, stirring occasionally, until the butternut squash and yams are tender but not mushy.
Season the dish with salt and black pepper to taste, adjusting seasoning as needed.
Remove the pot from heat and let the dish rest for a few minutes.
Garnish with chopped fresh cilantro or parsley before serving.
Serve warm as a main dish or a side. It pairs well with steamed rice, quinoa, or flatbread.
Nutrition Facts
Calories |
1020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1191 mg | 52% | |
| Total Carbohydrate | 228.7 g | 83% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 119.7 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 323 mg | 25% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 3375 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
