This kabocha squash, coconut, and wild rice stew is the perfect dish for deep winter. It is hearty, filling, and plant based. It’s really great thing to serve to your favorite people.
Awhile back, I got an email asking if I might want to participate in a blogger promotion that All-Clad was running in order to spread the word about their new line of NS1 Nonstick Induction cookware. They would send me the NS1 Chef’s Pan so that I could play with it, develop a dish in it, and then share both my thoughts and the recipe with my readers. Of course I said yes. Who says no to All-Clad?
This line of All-Clad is made from anodized aluminum, has a sturdy three-layer PFOA-free nonstick interior, and is induction-compatible thanks to steel base that also helps prevent warping. The chef’s pan has high sides and broad cooking surface that makes it great for simmering, sautéing, and steaming.
This pan become my favorite for wilting and braising greens (something I do A LOT in the winter), because it has a bit more vertical real estate than a frying pan, and the tight-fitting lid keeps the moisture in the pan. I also like it for one of my favorite weird breakfasts – sauteed cabbage with a couple of eggs scrambled in once the cabbage wilts and browns (a simple version of the dish Joy explains here).
The nonstick surface has proved itself to be among the most sturdy and easy to clean that I’ve tried in my cooking career, It still looks pristine after a month of regular use. I haven’t taken particular care to baby it, either. I wash it and set it in my dish drainer, same as all my other cookware (this pan is dishwasher safe, but it just doesn’t seem necessary, given how easily it cleans up with a quick swipe of the sponge).
Now, let’s chat about the kabocha squash, coconut, and wild rice stew I created. It’s a medley of squash (I used kabocha, but any sweet, dense winter squash would do), braised greens (a combination of kale and baby spinach), wild rice, red lentils, and coconut milk. It’s loosely based on a recipe in Liana Krissoff’s brillian book Whole Grains for a New Generation, and is delicious, filling, and just happens to be vegan.
I love making easy stews like this one in this chef’s pan, because the flared shape helps the moisture evaporate out, concentrating the flavors in the pan. It also has plenty of room for the eight cups of chopped greens that finishes the dish.
Disclosure: All-Clad sent me the pan you see pictured above and they provided a giveaway unit, both at no cost to me. No additional compensation was provided.
Kabocha Squash, Coconut, and Wild Rice Stew
Ingredients
- 1 tablespoon coconut oil
- 1/2 large onion sliced into thin half moons
- 1 tablespoon freshly grated ginger
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon kosher salt
- 1 cup wild rice
- 1/2 cup red lentils
- 4 cups water
- 1 can coconut milk
- 1 tablespoon honey
- 1 tablespoon rice wine vinegar
- 2 pounds cubed kabocha squash or any other winter squash (about 4 cups)
- 8 cups chopped mixed greens a combination of kale, spinach, chard, mustard, or anything else you have that needs to be used
Instructions
- Heat the coconut oil in a chef’s pan (or a similarly sized soup pot) over medium-high heat. Add the onion slivers and cook until they soften and brown, about ten minutes.
- Add the ginger, cumin, coriander, and salt and stir them into the onions. Cook for less than a minute, just to toast the spices a bit.
- Add the wild rice, red lentils, and water and stir. Bring to a simmer, reduce the heat to medium low, cover the pan and cook for 45 minutes.
- Once the rice is tender and the lentils have mostly dissolved, add the coconut milk, honey, rice wine vinegar and cubed squash.
- Cook for about ten minutes, until the squash is mostly tender.
- Heap the greens into the pan and cover. Cook for 2 to 3 minutes, until the greens are wilted enough to tuck into the stew. Add a splash of water if it seems too thick.
- Cook until the greens are tender. Once the greens are tender and the squash is soft, the stew is ready to eat!
I would use this pan to cook my curry coconut vegetable base that I then put on rice. It is wonderful.
I would make a root vegetable frittata with kale.
Brussels sprouts sautéed with bacon and onions!! (Then topped with some cheese)
i could saute cabbage, lots of cabbage, do a mean stir fry and i think it would be excellent for reduction cooking.
first thing that comes to mind is a warm pan of chickpeas with chorizo and goat cheese.
I would work on my greens game with this pan. I’ve two little budding kale fans running around my house and I think I’d take your advice and do a bunch of braising!
I Love my All-Clad cookware. It looks like a great pan to stir-fry in. I don’t have an All-Clad wok and I think I would use this and throw away my cheap old non stick wok!
I would make some delicious coconut curry with browned tofu – awesome fall dinner!
I’d try some beef stew, something to keep warm as it gets colder.
I have 3/4 of a head of lettuce in my fridge begging for something to be done with it and I have found its purpose! I ‘m with the person just above me….I like my farm-fresh bright orange yolks dripped all over whatever else they’re being served with. And I just read about the benefits of cumin earlier today, so the stew is on my must-make list now as well! Too bad I don’t have that lovely pan in which to do so!
Now I can tell my SO that cabbage and eggs for breakfast is not weird; there are other people that eat it too. I usually clear a spot in the pan and do my egg over easy. Then I have some wonderful bites of yolk soaked cabbage.
Definitely a go to pan for making delicious sauteed vegetables of all kinds. My family loves sauteed cabbage, carrots, onions and potatoes. Yum!
I make a mixed lentil, spinach, and onion stew with fried potatoes and sausage that I think would be perfect for that beautiful pan!
The first thing that I would use it for is pan roasted, boneless pork loin chops. I could see that pan being a go-to in our kitchen for several things. I’m sure it would be used daily.
I’d steam Swiss chard from my P-patch garden in Seattle.
Frittata!
I’ve been eyeing one these for a couple of years now; it seems very versatile. I’d do braised greens, for sure! Also smothered pork chops or chicken.
Frittata, stirfries, curry, stews, and that great recipe you posted.
After looking at these pans for YEARS in the store I would say they could cook anything. This is a great general all purpose pan that would be the best for a morning scramble.
The question should be “what wouldn’t I cook in this pan.” I think i would use it the first time for a pork and squash stew recipe that I am trying to perfect.
Looks like a great all purpose pan to me. I’d probably use it every day for sautéing. I have an induction burner that was a Mother’s Day present last year, but haven’t used it a great deal up until now. As my old pans are either wearing out or otherwise looking too awful, I am replacing them with pans that are also induction compatible. This one looks really good.
I have been on the lookout for a new nonstick pan as I think my Rachel Ray ones have taken a beating. I would like to try a nice fish filet in the pan and to get the skin crunchy.
This pan is calling out for stir-fry. That’d be the first thing on my list.
This looks big enough to do grilled cheese sandwiches, so that’s what I’d start with
That pan looks so versatile. I also braise a lot of greens in the winter and do stir frys and curries all the time.
It sounds like I could cook just aobut everything in this pan. When you find a pan that “works” you end up using it all the time.
All Clad is my absolute favorite! I would have loved to have had this pan last night, as I was sauteeing greens, and they kept jumping out of my low-sided pan.
A nonstick pan is always great for scrambling a big bunch of eggs with cheese and veggies
Oh my…that pan is begging for an excellent curry for dinner, or a sweet potato breakfast hash to be cooked in it…exactly what I would do if it were all mine! Thanks for the awesome giveaway! All-Clad plans are superb and I love that they’re made in PA. 🙂
This pan would fill the gap in my cookware, I could use a nice saucier. For starters, I’d like to try this squash stew, substituting butternut for the kabocha squash.
I would make my new go to dish….cauliflower fried rice.
This week, it would be meat sauce for lasagna made with home grown spaghetti squash instead of noodles. it’s an experiment!
Shakshuka – eggs poached in a spicy savory tomato sauce – this looks like the perfect size and shape!
I too love the coconut milk based stews. My favorite is Coconut Lime Chicken stew. It has sliced water chestnuts in it for a great crunch, greens, chicken breast meat, and I cook it down to get that coconut flavor to really come out.
I would say that the first thing I’d make is this Squash, Coconut, and Wild Rice Stew that you’ve just shared…. Buuuut … I don’t think I can wait to make it! (just added it to this weeks menu!).
So, I’m thinking about some braised chicken thighs in a rich onion, balsamic, and maybe dijon mustard sauce…?
I know it’s a pan I’d reach for often.
^__^
thanks for your recipe too!
Robin
A vegetarian cassoulet!
I would cook all sorts of things in this pan. I’m lucky enough to have a few other All-Clad pieces and they are the very best!
Stir fry!
Super nice pan. I love the deep sides and tight fitting lid. Since I like everything spicy I would probably put a little cayenne pepper to taste, but definetely going to try this recipe.
This would be put to use for stir-fry dishes on my induction burner. I haven’t gotten an induction range/cooktop yet, but I’ve been gradually procuring induction-capable pans; this looks like a great one to have!!
Lamb stew! This pan would be perfect!
I’d make my 5 bean veggie chili…it’s a family favorite and they never miss the meat!
I would make vegetable curry because I love the taste of coconut milk.
I want to try the recipe you posted! I love squash and coconut milk. 🙂
Would love one of these for sauteing greens, not to mention stir fries!
Looks PERFECT for butternut squash risotto 😉
I’d either make smothered balsamic chicken, or braised short ribs in it. I think.
I love to make big veggie & egg scrambles on the weekends, the high sides on this would be great for keeping all the veggies contained!
I can think of numerous dishes that would be perfect made in this pan…first up braised cauliflower with turmeric, cilantro and lemon !
I would make everything in that pan! The first thing that comes to mind for that non-stick is a frittata.