Chile Coconut Butternut Squash

Add basmati rice, 1 cup water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, cover, reduce heat to low, and cook until the grains are tender and water is absorbed, 35 to 40 minutes.

Peel and halve the butternut squash, deseed, and slice into 1 inch pieces. Set aside 4 heaping cups of sliced squash. Peel and thinly slice 1 cup onion. Peel and slice the garlic. Heat 1 tbsp vegetable oil in a large pot over medium-high heat. Add reserved sliced squash and a pinch of salt and cook, undisturbed, until squash is browned, 4 to 5 minutes. Continue to brown the squash, stirring, 1 to 2 minutes. TIP: Keep any remaining squash and onion for your own use.

Move the browned squash to the side of the pot and add 1 tbsp vegetable oil, sliced onion, and sliced garlic to the other side of the pot. Cook onion and garlic over medium-high heat until onion is translucent, 5 to 6 minutes. Stir the squash and onion together and add gochujang and coriander. Add coconut milk, 2 cups water, and a pinch of salt, and bring to a boil. Reduce to a simmer and cook, covered, until squash is tender, 8 to 12 minutes. Halve the lime, juice one half, and cut the other half into wedges. Add lime juice to the pot, and season with salt and pepper as necessary.

Trim and thinly slice the scallion. Thinly slice the radish. Roughly chop the kimchi. Add sliced scallion, sliced radish, and chopped kimchi to a small bowl, and stir the kimchi relish.

Divide rice and coconut braised butternut squash between bowls. Top with kimchi relish and lime wedges. Sprinkle with tuxedo sesame seeds. Bon appétit!