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.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Peel and seed the butternut squash, then cut it into bite-sized cubes (about 1-inch pieces).

Step 2

Peel the yams (or sweet potatoes) and cut them into similar-sized cubes.

Step 3

Finely chop the red onion. Grate the ginger and mince the garlic cloves.

Step 4

Heat the coconut oil in a large pot or Dutch oven over medium heat.

Step 5

Add the chopped onion to the pot and sauté for 3-4 minutes until softened and translucent.

Step 6

Stir in the garlic, ginger, turmeric, paprika, cumin, cinnamon, and optional red chili flakes. Cook for 1 minute until fragrant.

Step 7

Add the butternut squash and yam cubes to the pot and stir until the vegetables are coated in the spice mixture.

Step 8

Pour in the coconut milk and vegetable broth. Stir gently to combine.

Step 9

Bring the mixture to a gentle boil, then reduce the heat to a simmer.

Step 10

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.

Step 11

Season the dish with salt and black pepper to taste, adjusting seasoning as needed.

Step 12

Remove the pot from heat and let the dish rest for a few minutes.

Step 13

Garnish with chopped fresh cilantro or parsley before serving.

Step 14

Serve warm as a main dish or a side. It pairs well with steamed rice, quinoa, or flatbread.

Nutrition Facts

Serving size	(3454.4g)

Amount per serving	% Daily Value*
Calories	2251.0

Total Fat 35.3g	0%
Saturated Fat 25.0g	0%
Polyunsaturated Fat 1.4g
Cholesterol 0mg	0%
Sodium 4365.4mg	0%
Total Carbohydrate 469.6g	0%
Dietary Fiber 81.5g	0%
Total Sugars 123.3g
Protein 41.7g	0%

Vitamin D 0IU	0%
Calcium 991.8mg	0%
Iron 20.7mg	0%
Potassium 8951.2mg	0%

*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.

Source of Calories

Fat: 13.4%

Protein: 7.1%

Carbs: 79.5%