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!
The first thing I would cook is your squash stew. I harvested a wheelbarrow full of acorn squash & now have to use it. Thanks for the recipe!
I think this could really become a go-to pot for me. I usually use my enameled cast iron dutch oven every few days all winter. This could be a lighter replacement. I’d make chili, stews, tomato sauce, all sorts of things. I’m going to get some greens on the way home and make this stew this weekend. MMmmmm, it looks good.
I made this stew this weekend. It was fairly easy to make. I would recommend that if you’re using a different squash, to adjust the time when you add it to the stew. I used butternut, which took a long time to cook. I eventually fished it out of the stew and microwaved it to make it cook faster. My vegetarian daughter loved it. My meat eating husband liked it, but said it could use some meat. Go figure.
I would love to have it to use on our induction burner for so many dishes that are hard to keep in a pan with lower sides. Perfect time of year for greens & squash combos. Your stew looks so good!
Braised lamb shanks – browned first on the new induction range we just installed (yeah!) and then popped into the oven.
I would make curry with tilapia! Or, beef stroganoff because my recipe would work perfectly with this pot.
I went to the Williams Sonoma site to look into this pan further. It is a 12 inch pan which might be the most versatile size a cook can have in the kitchen. The first thing I thought when I saw it was posole. Or jam. Thanks for doing all these giveaways, Marisa; you’ve introduced me to a lot of neat products I might not have heard of otherwise.
Ooh, I would make some Pioneer Woman green beans in this pan!
Honestly, I would cook this stew–it looks really good, and with a love for butternut squash and a garden full of kale, it would be perfect for this time of the year.
Sesame Brussels sprout sauté
This pan could be so useful! I would cook so many weeknight meals in it! A fast shortcut version of Feijoada comes to mind…perfect black bean and pork stew for the winter months…and this is the perfect size for a small version of it!
That pan is singing a song about one of my Indian curries! 🙂
I tell you what I’d cook… That stew you posted! I am drooling over it at my desk. Good thing I have a variety of winter squash just begging to be turned into that stew.
That pan! I think I’d cook a lentil bolognese recipe I’ve been eyeing.
I make Thai-style curries a lot, and this pan would be perfect for that!
I’m loving crispy beans and cabbage sauteed with a fried egg on top!
Anything with chicken.
I would make this recipe! It sounds delish, maybe coq au vin, or african peanut stew and probably a zillion other things!
I would definitely make that stew, because it looks amazing. I would also do giant masses of sauteed kale with garlic and anchovies, which is a staple around here.
Stir fry or pasta/rice dishes. Love the high sides!
I would probably start with saute’ some cauliflower and siracha and maybe some chicken in sun dried tomato sauce.
Potatoes and onions coooked together until crispy!
would love to try this stew
This would be the perfect pan for my chicken (or pork) sauteed with onions, a light pan sauce and our fresh greens (we grow speciality greens all year round on our farm). The pan I currently use isn’t really deep enough and has no lid. Have been contemplating buying one for several months.
At the moment that stew is looking really good- I’d probably make it first
The first thing I would make is this recipe! One of our daughter’s is an occasional vegan and this will be a perfect recipe to make for her. Thank you for posting it!
Sunday Gravy using my summer canned tomatoes. Yum.
collard greens!
Looks like it might be perfect to reduce some berries for jam, or apples for apple butter! Been feeling the apple love this fall!
Love hard anodized! Need one of these pans!!
I would love to try this with a nice stew.
This looks like a good all-purpose, go-to pan… I’d use it for throw-together skillet meals, making taco filling, cooking up spaghetti squash… the possibilities are limitless.
Eggs! Frittatas! Lovely lovely eggs…
Now that the weather has turned chilly, I’d cook up a big batch of my lentil soup!
Everything! I have All Clad pan both regular and non-stick but not the new material. I realize the old pans are going away so I definitely need something like this for frittatas.
I would love to have this pan
I make a dish with chicken, spinach, squash and pasta in a spicy creamy sauce and this pan would be perfect for it. It’s a great size! Happy cooking.
This new All-Clad Induction pan would be perfect for cooking up my quick Butternut Squash Burritos. Vegetarian, and delicious 🙂
What wouldn’t I cook in this! Definitely lots of greens and curries and stir fries.
We make a lot of sauteed veggies with a few eggs dropped in for quick meals – this pan would be perfect for everyday use!
the filling for eggplant and almond enchiladas would work great in that pan….
Perfect for Spanish chicken stew scented with orange zest, anchovies, olives, and saffron.
Funny that you would have a nonstick induction pan . . . We are planning on going with induction in our new home and I was feeling terrible about having to leave all my no sticks behind!
I would use my Nonstick All Clad to cook up a big batch of Jambalya filled with tender chicken pieces, succulent shrimp, and spicy sausage!
Everything! I would cook everything in this pot.
Looks like a great pan for a nice winter stew, or eggs!
I would my favorite fall/winter veggie dish of carmelized onions, sweet potatoes and kale.
This looks ideal for the times my iron skillets are too large, too heavy, or otherwise unsuitable. Especially since the lovely KitchenAid pan I’ve abused for years has finally refused further cooperation. Yep, one of these is quite likely to take up residence. Nothing beats a small nonstick skillet for frying an egg or two, or a single of slice of French toast.
Always looking for the perfect pan to make caramel in for butter crunch toffee.
I use my All Clad cookware daily, but don’t have any of their non-stick. I’d love to try this when I make a Spanish tortilla (eggs, onions, and potatoes)!
Probably some rice for the first go around…or I would gift it to my sister for Christmas because she’d adore this!
beautiful stew! if i won i’d use it to make pad thai since i currently don’t own any pans with high sides and every time i try to make pad thai, rice noodles and carrots are just flying out of the pan left and right hahahah :p this would be so nice!
I’d make a stew too! Probably a beef pot roast. I have this exact same problem as Valerie, I fill my stews too much, they slop over the side and trash my stove. And who wants to clean the stove?