Thai squash

• Oil or butter
• 1 cup diced onions
• 1 Tbsp grated ginger root
• 2 cloves garlic, crushed
• 1 hot pepper (fresh or dried), minced
• 1/3 can (14 ounces) coconut milk
• 1 Tbsp minced fresh basil
• 2 cups peeled squash, in 3/4-inch cubes

Heat oil in large skillet; add onions, gingerroot, garlic, and peppers. Cook over low heat until tender. Add coconut milk and basil; cook until thickened. Meanwhile, boil squash in 4 cups water for 12-15 minutes. Drain. Combine with other  ingredients and serve. Makes 4 Servings.

Recipe from Dave French, Madison CSA supporter