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
- 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
- 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!
Fingerling potatoes in olive oil and rosemary. Lid on they’d steam in no time!
Can’t wait to try your Kabocha Squash and Wild Rice Stew; I’m always looking for new squash recipes. And, I would love to make my shrimp scampi in this nice large non-stick pan – lots of room for the shrimp to cook without being crowded!
I would try this recipe first – I love anything with wild rice! thanks.
Pretty much anything and everything! But I think a good stir fry first…orange beef maybe?
I’d cook a spanish tortilla de patties – potatoes and eggs! perfect for a good nonstick pan.
Great looking pan, been looking for a replacement for my 30 yr old magnelite one that has a broken
handle. My first dish would be chicken and mushrooms orzo with meyer lemon and capers
Since I have a couple of kabocha squashes from the garden waiting for an inspired recipe, I’d love to try your recipe. Sounds delicious. But, I’d also like to cook my collards from the garden in an African-inspired peanut sauce and tomatoes.
Mmmmmm… My firs thought was to just say “cook everything in it” as it looks like a lovely pan. If you’re looking for specifics I’d love to try the recipe you shared in the post.
I would cook fried rice. A good non stick pan would make clean up a snap!
Much as I love wild rice, I think I’d start with something based on kale, maybe with sausage or ham.
I am excited to try this recipe, and would also use this to make Bolognese sauce.
I’d use this pan to make Thai Fried Rice – one of my favorite dishes of all time.
1. Braised cabbage and sausage (usually Polish), which I toss with penne or corkscrew pasta. Leftovers make a *fantastic* frittata (if you used green cabbage – the red might turn the eggs an odd color).
2. “Rice with Stuff,” which is my version of Pilaf (or a non-soupy Risotto) made with long-grain rice and then whatever vegetables/meat seems appropriate: Saute 1 cup washed white rice (my family’s preference – if you prefer brown, use 3 cups liquid and simmer for 20 minutes before turning heat off) in a little butter and olive oil; add 2 cups water or broth. Bring to boil and turn the heat down (if using gas) or off (if using electric burner) and let sit for 1/2 hour, or until liquid is absorbed. Add cooked vegetables and meat, and reheat.
3. Artichoke hearts, sliced mushrooms, sliced carrots & celery, all sautéed then a broth-and-Marsala-wine sauce added. This also goes over pasta.
I too love cabbage rolls, but they go in the Crock-Pot.
I’m thinking I’ll use for most of my stove top meals. I had a similar pan that didn’t wear well. Tonite I’m making odds and ends stew. Which means cleaning out the veggie drawer. I’ll add beans for protein over rice or maybe quinoa
First I want to try your squash stew. Then a good curry.
I would make pumpkin chicken chili – a wonderful fall and winter dish!
Oh my gosh – what wouldn’t I cook??? Pasta sauce, braised brussel sprouts, you name it! Thanks for the chance to win!
Shrimp or crawfish étouffée.
Greens would be perfect in this pan, as you suggest! I get a lot from my farm share.
I have to say that the first dish that came to mind after reading your post was s delicious chickpea curry dish that I tried for the first time just recently. yum! ?
I have a balsamic chicken recipe that has an extended simmering in the pan – this would work great! I would also do stir-fry; we frequently make a batch for lunches, and it’s a great way to use seasonal produce odds and ends.
I love All Clad and can’t wait to try this recipe for my daughter’s family.
My Thanksgiving greens–what a treat it would be to cook in that beautiful pan!
I’d probably use it for making lots of curries. That’s how most my pans are used normally
I would use this pan for all kinds of one-pot wonders, maybe I’d start with farro, greens and winter squash with toasted almonds.
I have a Morrocan chicken thigh and chickpea stew recipe I’m planning on trying soon, and this beautiful pot would be perfect for it.
A vegetable sauté .
One of my family’s favorite stewy soups is a chicken pozole from America’s Test Kitchen 30 minute meal supplement magazines. Last night I made your squash and coconut soup-I used butternut and Italian kale-we all liked it, but are still trying to figure out the perfect heat to balance out the relative sweet flavor of the soup. I love the toothsome quality that the wild rice brought to the recipe. Thanks for keeping me creative!
I would love to try my spicy chicken and chickpea curry in this.
I bet this will be great for risotto
Beautiful pan. Eggs, potatoes. A quick rice stir fry instead of having to haul out the wok. A huge pile of spinach!
This recipe drew me to the post – but I need a higher side pan for all kinds of things – hearty potato curry comes to mind.
Hmmm…maybe Beef Stroganoff.
Anything with curry and coconut milk! But really….I love this style pan for everything!
Scrambled Eggs…they stick to all the crappy pans I have now.
Pork chops with apples, walnuts and blue cheese
I would make an old weeknight favorite: lightly wilted kale with garlic, sausage, red peppers and a splash of vinegar.
Looks awesome! I would love to make my favorite black bean and sweet potato chili in this pan. Thanks for the recipe!
Spanish rice and chic thighs yum
I think the better question is what WOULDNT I cook in there?
The steep sides of this pan make it perfect for steel cut oatmeal.
I would make caramelized Butternut Squash with candied pecans.
Pumpkin Curry sounds really good! This would be a perfect pan.
Curried Red lentils and carrot stew/soup. Or just maybe the kobocha stew which looks delicious.
Your squash wild rice and greens stew! I’m in a pureed soup rut and this hearty stew is a welcome change. As well as a great way to use the haul from the last of our summer csa!
Thanks for the recipe for the stew! This sounds delicious and all of the suggestions in the comment have now made me very hungry. I would use this for just about everything! It looks great for soups and stews!
My sister has this pan and whenever I visit, we end up making dinner in it. It is very versatile and is the traveling pan in her family; she takes it to her cabin to cook every weekend in the summer. She really needs to buy another!
This recipe will be passed along. Thank you for the opportunity to share info.
I would cook the ultimate non-stick test item: eggs! 😉
There are so many dishes that would work in this pan. I think first up would be a Korean stir-fry, I think this pan would be perfect for browning tofu!
This time of year, I’d make soup! I recently made a sweet potato soup with pickled garlic that I want to eat until spring time.
This recipe looks delicious! I’m thinking I’d love to do a stir fry or maybe a sweet potato hash in it. Looks like a wonderful pan.
Turkey or Chicken Curry! This is my new favorite go to for cold wet days.
I’ll either try this recipe or a black-eye pea/squash recipe from Maddhur Jaffrey.
I’d saute kale and onions!
My Potsticker noodles; Ground pork, bok choy, ginger, sesame, garlic and soba noodles…
I’d make a wild mushroom and butternut squash risotto! So warm and comforting on these cold wet days.
Wilted greens for sure.
Hmm, I might try chili first. But I bet it would be great for all sorts of different dishes.
I grew lots of swiss chard this summer and would saute sweet potato cubes, add the chard – this is where a tight fitting lid is great for wilting, then add an egg. Great breakfast.
Butter chicken, my absolute favorite Indian dish.
I’d probably cook dinner 5 nights a week in it. Seriously.
Beans! A family recipe of pintos with tomatoes, bacon, and beef.
So so so many things! Stews would be awesome, like yours above. But honestly I think the main wonderful thing about this would be that my grandma could use it; I use cast-iron pans to cook in our house but they’re too heavy for her to lift, and her nonstick pans are really not good. Would be lovely to allow her to cook in a bigger pan!
I’d cook greens and veggie stir fries using vegetables from my garden. This pan would be perfect!
What wouldn’t I cook in it? Stew, pasta, hash. I would love it!
I’d make sweet potato black bean chili – it smells like fall!
I see wild rice for Thanksgiving as a good fit for this pan.
I would melt sugar, fry eggs, sauté fish, and not have to worry about food sticking to the pan.
I would make winter soups….chili and gumbo!
I would love to make some pumpkin gnocchi with a sage sauce!
I would cook a totally grass fed beef stew in this beautiful pan!
I would make my curry vegetables in this!
An exquisite mushroom ragout
Oooh, this would be perfect for mushroom risotto!
Probably dal with squash/sweet potatoes. Because I had an opportunity for a great deal and have 11 butternut squash to use up!
It seemed like a good idea at the time.
Thai green curry with chicken.
I wouldn’t keep this for myself. I’d give it to my brother and sister-in-law who just bought an induction range top and are in need of appropriate cookware. However, I will cook the stew in my trusty stainless steel pot.
Kimchi jigae!! Perfect for when the cold starts to come…
My go to everyday nonstick pan needs to be replaced, this would be perfect. First up would be curried squash soup.
I’d fry cod or other delicate white fish in a little ghee and citrus, certain that my fish wouldn’t stick in this lovely pan.
I’d cook a beautiful melange of winter vegetables!! Rutabagas, turnips, potatoes, carrots… They’re rooting for me to win, by the way! 😀
Since I don’t eat Pasta or Rice….I would make a stir-fry using cauliflower rice. I would love to try Zoodles in it too! Yummy!!
So many things. Fried eggplant with garlic and cilantro. Herb frittata. Wild mushroom pilaf. Curried lentils.
With this pan I would cook some pan fried brussel sprouts with bits of crispy guanciale
I’d cook some Chinese recipes. I don’t currently have a wok but I think that this would do quite nicely as a combination pot.
I would try the Kabocha Stew sounds delicious 😉
Cabbage, onions, and smoked sausage sound good!
I would absolutely try your squash, coconut and Wild Rice stew. I can just about smell it cooking.
I would cook what’s for dinner tonight: one pot gnocchi, chicken and spinach. Yum!
Soup or greens.
This looks amazing for making pasta in cream sauce! High-sided dishes let you make so much more.
I’m dreaming of homemade saag on a cold fall evening simmering in that pan…yum!