This was popular with all of them. It's from Extending the Table, page 128, and called, in the cookbook, "Sweet Vegetables". (Sayur Manis in Indonesian, pronounced "sah-YOOR mah-NEES".)
Combine in a large pot:
2 cups coconut milk (I used one 398 mL tin of light coconut milk and added 102 mLs of water to bring it up to a full two cups)
3 cloves of garlic, minced
1/4 onion, sliced
1 t ginger root, minced
1/2 t ground turmeric
2 t salt (I'd probably reduce this a bit next time, maybe by half a teaspoon)
2 fresh red peppers, thinly sliced (I skipped this. Red peppers are expensive right now!)
1 jalapeno, thin sliced (optional, but I used it!)
Bring it to a boil. When it's boiling, add:
3 cups butternut squash, peeled and cubed
Simmer about ten minutes, allowing squash to absorb flavours.
In fact, ours simmered quite a bit longer, so the squash smooshed into puree with the lightest press of a fork. I served it to the children over rice, and they all ate with visible enthusiasm.
And me? I love the stuff, too! For myself, I'd cook the squash less so it would be firmer, but I'm also thinking that, cooked this much, any leftovers could easily be pureed into a really nice, creamy soup! Nom, nom, nom
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