< Return to Seasonal Recipes

Lemongrass Coconut Summer Squash


2lbs. assorted summer squash, diced into 1 inch pieces
1 cup leeks, sliced
2 bulbs lemongrass, use only the lower portion of the stalk, pounded to release oils and tenderize, then sliced in half
1 inch piece of ginger, peeled and chopped
3 cloves garlic, chopped
Handful of fresh basil leaves, torn
1 Tbs. coconut oil
1 can of coconut milk
Salt and pepper


  1. In a medium pot, sauté the leeks, garlic, ginger and lemongrass in the oil.
  2. Add in the coconut milk and simmer covered on low for about 15 minutes.
  3. Then add the squash. Stir and add salt and pepper. Cook uncovered until the squash is tender. Remove the lemongrass pieces.
  4. Add the basil leaves and serve.