Capuchin Soup Kitchen celebrates generations of service with annual SOCK dinner

Coconut & Chile Braised Winter Squash Ingredients 2 to 3 lbs of winter squash (1 large butternut or 2 medium delicata) 3 Tbsp olive oil, divided Kosher salt and freshly ground black pepper, to taste 1 medium yellow onion, finely chopped 3 garlic cloves, minced 1 Tbsp ground coriander 1 Tbsp minced fresh rosemary 1 13.5 ounce can unsweetened coconut milk (full fat) 3 Tbsp chile sauce, such as harissa, or to taste (see author note) Couscous or rice for serving Directions Step 1: To prep the squash: Peel the squash if using butternut; no need to peel delicata. Halve lengthwise and remove seeds and stringy flesh. Cut into 3/4-inch chunks. Step 2: On a sheet pan, toss the squash with about 1 tablespoon olive oil, or just enough to coat. Season generously with kosher salt and pepper. Step 3: Heat the broiler with an oven rack about 4 to 5 inches from the heating element. Broil the squash until nicely charred on the first side, about 3 to 4 minutes, then flip and broil about 1 to 2 minutes longer. (The total time will depend on the intensity of your broiler, so keep a close eye on the squash!) Step 4: In a deep skillet or Dutch oven, heat 2 tablespoons olive oil over medium heat. Sauté onion until tender, about 5 minutes (a little browning around the edges is fine) then add the garlic, coriander, and rosemary and sauté a minute longer. Add the charred squash, stirring to coat it evenly in the oil. Step 5: Add the coconut milk, harissa, and another pinch or two of salt, and bring to a simmer. Half cover the pan with the lid, and braise for about 20 minutes, or until the squash is fork tender, adjusting the heat as necessary to maintain a gentle simmer. Add a little water (using the empty can to get every last bit of coconut milk!), as needed, if the sauce starts to get a little dry. Step 6: Adjust salt to taste, and add more chile sauce if desired. Serve warm with couscous or rice as a complete meal, or as a side to virtually any protein.