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Squash and Greens in Coconut Milk

This is a very simple, yet tasty recipe, with lots of room for innovation. If you like curry flavors, add more spices to the mix, sautéing them with the onions before adding the rest of the ingredients. You can also add tofu, garbanzo beans or cooked chicken for a complete meal, served over rice.


  • 1 bunch CSA greens, cleaned and roughly chopped
  • About 2 cups peeled winter squash, diced small
  • 1 inch fresh ginger, grated
  • 1 onion, sliced thinly
  • 1/2 teaspoon ground coriander
  • 2 teaspoons oil
  • 1/2 can coconut milk
  • Red chile flakes, to taste
  • Soy sauce, to taste
  • Lime juice


In a large skillet, heat oil over medium high heat and add onion. Cook until beginning to brown. Add ginger, chile flakes and coriander and cook until fragrant. Add vegetables and coconut milk, plus about 1/4 cup of water. Bring to a low simmer and cook until squash is tender. Season to taste with soy sauce and a bit of lime juice.

Submitted by Sara Jones, Tucson CSA