Saturday, January 3, 2009

29 October 2008

Wash, peel, and cube one large winter squash. Cook in the wok with one can coconut milk, zest and juice of an orange, lemon, or lime, basil, and spices: cumin, coriander, turmeric. If you want, add cubed frozen tofu. Cook forty minutes until squash is soft, and serve over rice.

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