Butternut, Tamarind and Coconut Stew
As the seasons shift, each brings its own type of comfort food, and this hearty dish adapted from “Ottolenghi Comfort” (Ten Speed Press, 2024) is a perfect fit for autumn. The butternut squash lends a gentle sweetness, which is beautifully contrasted by the sharpness of tamarind and the creamy richness of coconut, creating a warm and comforting stew. The recipe calls for Thai or Vietnamese tamarind concentrate for its tangy-sweet flavor. While tamarind purée or paste can be used as substitutes (see Tip), you’ll want to avoid any tamarind concentrates that use both the pulp and seeds, which produce a much darker, more sour, molasses-like product. If you don’t have a sauté pan handy, a pot or casserole dish works just as well for this recipe. Serve with naan, flatbread or a side of simple steamed basmati rice for a truly satisfying meal. Like most stews, the flavors deepen with time, making it ideal for leftovers.
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