Express
Butternut Squash, Kale, and Coconut Stew
with cranberries and cilantro
Prep & Cook Time: 10-15 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Wheat
- Calorie-Conscious
- Vegetarian
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 take no longer than 15 minutes. Yes, you read that correctly. Enjoy a wide variety of delicious and healthy meals that’ll be ready in just 15 minutes or less. Time is less with Express.
In Your Box (serves 2)
- 8 oz. Cubed Butternut Squash
- 5⅗ fl. oz. Coconut Milk
- 3 oz. Shredded Kale
- 2.88 oz. Minute Rice
- 1½ Tbsp. Tomato Puree
- 4 tsp. Mirepoix Broth Concentrate
- ½ oz. Dried Cranberries
- ½ oz. Crispy Fried Onions
- ¼ oz. Cilantro
- 1 tsp. Portuguese Piri Piri Seasoning
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)
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Calories530
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Carbohydrates73g
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Net Carbs66g
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Fat24g
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Protein8g
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Sodium1700mg
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 thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor. 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 to stew as desired.
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1 Start the Stew
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
In a large microwave-safe bowl, combine rice, 1 cup water, and 1/4 tsp salt. Leave at least 3” of room on top to prevent overboil.
Microwave uncovered, 4 minutes.Carefully remove rice from microwave and stir. Microwave again uncovered, 2 minutes.Carefully remove rice from microwave. Rest, 3 minutes.While rice cooks, continue recipe. -
3 Finish the Stew
Increase heat to medium-high. Add coconut milk, tomato puree, piri piri seasoning (to taste), mirepoix base, cranberries, 1/4 tsp. salt, 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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