Reviewed: Sep. 13, 2009

This turned out fantastic! Perfect to warm you up on a cold day. I tend to skip tofu, so instead I cooked up 3 pieces of chicken. I sauted it up with the ginger & onion then let it finish cooking with the squash.

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Aleasha

Cooking Level: Intermediate

Home Town: Canby, Oregon, USA

Living In: Aurora, Oregon, USA

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Reviewed: Jul. 2, 2009

Tricky one to review. I don't care for really sweet dishes, so left out the sugar, but the dish turned out really bland. I added some curry powder and that helped some. I hate to give an average review because it's my fault for choosing a recipe I probably wouldn't care for. Must be a meal for those who like sweet dishes.

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AkCook

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Reviewed: May 21, 2009

Used sweet potatoes as a squash substitute and we loved it!!! We didn't use tofu - just shrimp

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Jen

Cooking Level: Intermediate

Home Town: East Meadow, New York, USA

Living In: New York, New York, USA

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Reviewed: Feb. 21, 2009

I am a vegetarian so i didn't add shrimp and i used fresh coconut milk instead of the can coconut milk i used fresh coconut milk. I love using fresh ingredients,the fresh coconut milk gives a very rich taste to this recipe.

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Deepa Jain

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Reviewed: Feb. 19, 2009

Yum! I suggest DITCHING the SUGAR and instead slicing an apple and adding at the same time as the squash--was perfectly sweet that way, I found. Also, instead of tofu and shrimp, I modified by slicing my an already seared salmon steak up and adding just before serving (suggest one steak per serving for a filling meal). Was DELICIOUS. Tofu and shrimp would be good, too, but was fabulous with salmon.

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Reviewed: Jul. 26, 2008

Wonderful!!! This is also known as "ginataang kalabasa". I am Filipino, and my mother and I recently made this together. Instead of acorn squash, we used kalabasa (Philippine squash) from my parents' yard. A fantastic substitute for the squash is peeled, cubed sweet potatoes. I browned the tofu before I added the coconut milk. Don't worry if the tofu tastes bland, as it will absorb the flavor of the spices and coconut milk, esp. if you eat the leftovers the next day. If you don't have shrimp, you can use chicken breast sliced into thin strips (stir-fry style). Saute the chicken with the garlic, onion, and ginger, then add the coconut milk. This is an authentic Filipino dish.

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always_hungry

Cooking Level: Expert

Home Town: North Charleston, South Carolina, USA

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Reviewed: Apr. 3, 2008

This was lovely. My small children loved it. Great quick, low fat family dinner in the week. Used reduced fat coconut milk from Trader Joes to lower calories. It was still creamy and very delicious. Add salt gradually and taste frequently. Also, used less sugar than recommended. Flavors are subtle so season carefully. I will make this again. Used silken tofu and it was creamy and added protein. (Peel squash with potato peeler as it is too time consuming with a knife.) Thanks for the recipe!

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JanineCG

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Reviewed: Oct. 8, 2007

This was okay. If I were to make it again, I would probably add more coconut milk (or some whipping cream?) to make it creamier. It was pretty thick. Also, I added some curry powder and chili paste to this. Without it, it would have been pretty bland. Lastly, I recommend pan searing the tofu and throwing it later--it was pretty bizarre when just tossed in.

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MadtownCooking

Cooking Level: Intermediate

Home Town: White Bear Lake, Minnesota, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Jun. 2, 2007

Liked the recipe quite a bit. Very different but good. Used pumpkin as I did not have acorn squash. Pumpkin also made the dish less stringy:). Thank you for a delicious & different recipe.

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