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 cook the ultimate non-stick test item: eggs! 😉
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!
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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!
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!
Risotto!
Curried Red lentils and carrot stew/soup. Or just maybe the kobocha stew which looks delicious.
Pumpkin Curry sounds really good! This would be a perfect pan.
I would make caramelized Butternut Squash with candied pecans.
The steep sides of this pan make it perfect for steel cut oatmeal.
I think the better question is what WOULDNT I cook in there?
Spanish rice and chic thighs yum
Looks awesome! I would love to make my favorite black bean and sweet potato chili in this pan. Thanks for the recipe!
I would make an old weeknight favorite: lightly wilted kale with garlic, sausage, red peppers and a splash of vinegar.
Pork chops with apples, walnuts and blue cheese
Scrambled Eggs…they stick to all the crappy pans I have now.
Anything with curry and coconut milk! But really….I love this style pan for everything!
Hmmm…maybe Beef Stroganoff.
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.
Beautiful pan. Eggs, potatoes. A quick rice stir fry instead of having to haul out the wok. A huge pile of spinach!
I bet this will be great for risotto
I would love to try my spicy chicken and chickpea curry in this.
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!
A vegetable sauté .
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.
Stew!
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’d probably use it for making lots of curries. That’s how most my pans are used normally
My Thanksgiving greens–what a treat it would be to cook in that beautiful pan!
I love All Clad and can’t wait to try this recipe for my daughter’s family.
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 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! ?
Greens would be perfect in this pan, as you suggest! I get a lot from my farm share.
Shrimp or crawfish étouffée.
Oh my gosh – what wouldn’t I cook??? Pasta sauce, braised brussel sprouts, you name it! Thanks for the chance to win!
I would make pumpkin chicken chili – a wonderful fall and winter dish!
First I want to try your squash stew. Then a good curry.
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
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’d use this pan to make Thai Fried Rice – one of my favorite dishes of all time.
I am excited to try this recipe, and would also use this to make Bolognese sauce.
Much as I love wild rice, I think I’d start with something based on kale, maybe with sausage or ham.
I would cook fried rice. A good non stick pan would make clean up a snap!
Thanks
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.
Thanks !
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.
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
I’d cook a spanish tortilla de patties – potatoes and eggs! perfect for a good nonstick pan.
Pretty much anything and everything! But I think a good stir fry first…orange beef maybe?
I would try this recipe first – I love anything with wild rice! thanks.
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!
Fingerling potatoes in olive oil and rosemary. Lid on they’d steam in no time!