Butternut Squash and Green Bean Stew

Ingredients

• ½ large butternut squash, peeled, seeds removed, cut into 1" cubes (about 4 cups)
• 2 Tbsp. extra-virgin olive oil
• 2 Tbsp. light brown sugar
• ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
• 3 Tbsp. grapeseed oil or vegetable oil
• 1 tsp. brown mustard seeds
• 3–4 fresh or dried curry leaves (optional)
• ½ tsp. asafetida (optional)
• 1 3" piece ginger, peeled, finely grated
• 5 garlic cloves, finely grated
• 1 large red onion, finely chopped
• Kosher salt
• 1 tsp. ground turmeric
• 1 14-oz. can crushed tomatoes
• 1 13.5-oz. can unsweetened coconut milk (not low-fat)
• 2 cups low-sodium vegetable or chicken broth
• 6 oz. green beans, trimmed, cut crosswise into thirds (about 1 cup)
• Store-bought fried onions or shallots (such as Lars Own, French’s, or Maesri); cilantro leaves with tender stems; cooked basmati rice, wild rice, or warm naan; and lime wedges (for serving)

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