Learn more about nutrition with the free EatFresh.org Mini Course! Start or continue now ›
https://eatfresh.org/eatfreshorg-mini-course
What you'll need
Ingredients
Rice Cooker Directions 40 minutes
Toss the squash or potatoes, greens and onions together in a rice cooker.
Whisk the coconut milk, water, soy sauce, chili, and salt together in a bowl.
Pour the coconut milk mixture over vegetable. Cover and cook for one cycle, or until the squash/potatoes are tender. Stir once or twice during cooking.
Slow Cooker Directions 4 hours 20 minutes
Toss the squash or potatoes, greens and onions together in a slow cooker.
Whisk the coconut milk, water, soy sauce, chili, and salt together in a bowl.
Pour the coconut milk mixture over vegetable. Cover and cook for four hours on LOW, or until the squash/potatoes are tender. Stir once or twice during cooking.
Chef's Tips
- Top with fresh herbs such as cilantro or parsley.
- Use only butternut squash or sweet potato, or try a mix for a fun combination of flavors.
Nutrition Facts
Serving Size 1.00 cup
Serving Per Container 5
| Amount Per Serving | ||
|---|---|---|
| Calories 271 | ||
| % Daily Value* | ||
| Total Fat 22 g | 28% | |
| Saturated Fat 19 g | 95% | |
| Sodium 436 mg | 19% | |
| Total Carbohydrate 20 g | 7% | |
| Dietary Fiber 4 g | 14% | |
| Protein 5 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
“Funded by USDA SNAP, an equal opportunity provider and employer. Visit http://calfreshhealthyliving.org for healthy tips.”