Express
Butternut Squash, Kale, and Coconut Stew
with rice and cilantro
Prep & Cook Time: 10-15 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Tree Nuts (Coconuts), Wheat
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Under %{max_calories} caloriesVegetarian
Chef
Maija Barnes
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 8 oz. Cooked White Rice
- 8 oz. Cubed Butternut Squash
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5⅗ fl. oz. Coconut Milk
- 3 oz. Shredded Kale
- 4 tsp. Mirepoix Broth Concentrate
- 1 Tbsp. Tomato Puree
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½ oz. Crispy Onions
- ½ oz. Dried Cranberries
- ¼ oz. Cilantro
- 1 tsp. Portuguese Piri Piri Blend
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) Gqn8DV3W
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Calories510
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Carbohydrates63g
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Net Carbs56g
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Fat25g
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Protein7g
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Sodium1690mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 1 Microwave-Safe Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side. If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Add protein to meal as desired.
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1 Start the Stew
Halve any large butternut squash pieces to roughly match smaller pieces.
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.Add butternut squash, kale, 1/4 cup water, and 1/4 tsp. salt to hot pan. Cover and stir occasionally until vegetables are tender and lightly browned, 8-10 minutes.If pan becomes dry, add additional water, 1 Tbsp. at a time, as needed.While vegetables cook, continue recipe. -
2 Heat the Rice
Carefully massage rice in bag to break up any clumps. Remove rice from packaging. Place rice and 1/4 tsp. salt in a microwave-safe bowl. Microwave uncovered until heated through, 2-3 minutes.
Carefully remove from microwave. Rest, 2 minutes.Fluff rice with a fork.While rice heats, continue recipe. -
3 Finish the Stew
Increase heat to medium-high. Add coconut milk, tomato puree, piri piri seasoning (to taste), mirepoix base, cranberries, and 1/4 cup water to hot pan. Stir occasionally until stew starts to thicken, 2-3 minutes.
Don't worry if coconut milk has solidified. It is part of natural processes. Break up as needed.Remove from burner. -
4 Finish the Dish
Stem and tear cilantro.
Plate dish as pictured on front of card, topping rice with stew and garnishing with cilantro and crispy onions. Bon appétit!
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