Butternut Coconut Stew
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon chopped peeled fresh ginger
- 1 tablespoon chopped serrano chile
- 4 cloves garlic, smashed
- 2 medium onions, chopped
- 1 pound butternut squash, peeled, seeded and cut into 2-inch chunks
- 2 cups chicken broth
- One 14-ounce can coconut milk
- Kosher salt and freshly ground black pepper
- Cilantro leaves, for serving
- Zest of 1 lime, plus lime wedges, for serving
- Cooked rice, for serving
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