You are here: Home » Recipes » Green Curry Calabasa Squash Stew Green Curry Calabasa Squash Stew Recipe by Relish ContributorKitchen Tested Yield 6 to 8 servings Calabasa squash, aka tropical pumpkin, is sautéed in an aromatic blend of spices for this hearty vegetable stew. PrintEmail Some green curry pastes have dried shrimp in them. If you don't eat seafood, check the labels and substitute yellow curry paste, which is usually vegetarian. You can find these pastes in any Asian market. You can substitute butternut squash from the calabasa if you prefer. Serve over rice. Ingredients 1 tablespoon canola or peanut oil1 large red onion, diced3 ribs celery, sliced3 garlic cloves, minced1 tablespoon minced fresh ginger root or galangal2 tablespoons green curry paste4 cups peeled and cubed (1-inch) calabasa squash1 large sweet potatoe, peeled and cut into 1-inch cubes1 (13.5-ounce) can light cocnut milk2 cups water or vegetable broth1 large tomato, cut into thin wedges1/2 cup shredded fresh basil1/4 cup chopped cilantro1/4 cup fresh mint Juice of 1 lime (2 tablespoons)1/4 cup chopped peanuts or cashews, for garnish Instructions Heat oil over medium heat in a large saucepan with a heavy bottom. Saute onions, celery, garlic, ginger and curry paste 4 to 5 minutes until lightly browned. Add squash and sweet potatoes and continue to saute 1 minute. Add coconut milk and water or broth. Cover and simmer 20 minutes until vegetables are tender. Uncover and add tomatoes, basil, cilantro, mint and lime juice. Garnish with peanuts.