Name: Butternut Squash and Green Beans in a Coconut-Milk Curry
Yield: Serves 4
Ingredients: 8 ounces butternut squash, peeled and chopped into 1-inch cubes; 1/2 cup water; Salt; 8 ounces green beans, trimmed and chopped into 1-inch pieces; 1 cup canned coconut milk; 2 tablespoons canola oil; 1/4 teaspoon mustard seeds; 2 medium green serrano chiles, minced; 3 tablespoons coarsely chopped cashews

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Photo by Susie Cushner

This is a South Indian–inspired sweet, mild curry. Serve it with steamed white rice and a tangy fruit chutney like cranberry or mango for a perfect rainy day meal. The recipe calls for a rather small quantity of butternut squash, so you may want to reserve the rest for another recipe.

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