Name: Kabocha Squash Pilaf with Coconut
Yield: 4 servings
Ingredients: 2 tablespoons dried currants; 1 tablespoon apple cider vinegar; 2 tablespoons virgin coconut oil; 1 small onion, chopped; 4 thin slices peeled ginger; 1 cup shredded peeled kabocha squash; 1 cup basmati rice, rinsed; Kosher salt, freshly ground pepper; Toasted unsweetened coconut flakes (for serving)

Photo by Alex Lau

When you peel the kabocha squash for this recipe, use a vegetable peeler—not a knife. (Better to dull a $4 tool than your best kitchen blade.)

Recipe notes

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