Creamy Brazilian Squash Moqueca
Chef Felipe brings us a plant-based twist on the beloved Brazilian stew, Moqueca. Roasted delicata squash swims in a rich coconut broth infused with onion, bell pepper, and warm spices like clove and nutmeg. Finished with bright pickled peppers for balance, it’s served next to a bed of fluffy white rice.
Nutritional facts
Protein
10g
Carbs
81g
Calories
660kcal
Fat
33g
Ingredients
Coconut Milk, Butternut Squash, Jasmine Rice, Onion, Red Bell Pepper, Mini Bell Pepper, Cherry Tomato, Tomato Paste, Canola and Olive Oil Blend, Canola Oil, White Vinegar, Green Onion, Cilantro, Garlic, Kosher Salt, Lime Juice, Sugar, Clove, Nutmeg, Fresno Peppers, Turmeric, Sesame Oil, Paprika, Bay Leaf
Contains coconut, sesame seeds.
Reviews
4.5
Based on 86 reviews
Marina · 02/10/26
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About Felipe Donnelly
Felipe Donnelly is a chef, restaurateur, and storyteller whose cooking bridges his Latin American roots with global influences. He is the co-owner of acclaimed Brooklyn restaurant Colonia Verde and the beloved Comodo, where his food has earned both neighborhood devotion and national recognition. Felipe also leads Comparti Catering, creating memorable dining experiences for weddings and events, and is developing Paloa, a new line of Latin American pantry staples.
Felipe’s path to the kitchen began in advertising, but he soon followed his passion for food and hospitality, opening Comodo in New York’s West Village in 2012 with his wife and partner, wine director Tamy Rofe. Together, they’ve built restaurants that celebrate community, heritage, and creativity, from wood-fired Sunday asados to inventive tasting menus.
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