|Aromatic Butternut Squash Stew|
The recipe I used as a base was vegetarian but I added a little chicken sausage for an extra bite. Honestly, the meat is really not necessary to make this recipe a success; just use what you have and go for it! I do think this would make a great side dish for Thanksgiving. It fits my criteria for a restful Thanksgiving; you can make it ahead and simply warm it up. Like many a stew, the flavors even improve over a day or two.
Just one caveat; the photo above was taken after simmering 20 minutes longer that I would have liked. Hey, it was the witching hour in this house and I forgot to turn the stove off after a final taste. I have to say, that although the squash was a little mushier than I might choose, the stew was still utterly delicious. A very forgiving recipe.
Aromatic Butternut Squash Stew
loosely based on a food network kitchens recipe
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 2 fully cooked chicken sausages, cut lengthwise and chopped into bite-sized pieces
- 3 cloves of garlic, finely chopped
- 1 14 1/2 oz canned tomatoes (whatever you have on hand)
- 1/4 teaspoon saigon cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 pinch crushed red pepper flakes
- 1 medium butternut squash , peeled and cut into approx1-inch cubes
- 1 (16-ounce) can chickpeas, drained and rinsed ( I used cannellini beans but chickpeas would be better)
- 3 1/2 cups low sodium chicken broth
- the zest of 1/2 a lime
- 1/2 cup golden raisins
- 2 cups of frozen corn, thawed
- Juice of 1/2 lime
- salt and pepper to taste
- a small handful of breadcrumbs (optional according to how you like your stew consistency)
- Heat the oil in a medium saucepan and add cook the onions on medium heat for about 10 minutes
- Add the garlic and sausage and cook a further 3-4 minutes
- Add the tomatoes, cinnamon, coriander, cumin and red pepper flakes and cook a further 3-4 minutes
- Add the broth, squash, chickpeas, zest and raisins and simmer with the lid half on, for approx 20 minutes or until the squash is tender but still has a bite.
- Finally add the corn and lime juice and warm through.
- Add a sprinkling of breadcrumbs if the stew seems a little watery (optional)
- This is delicious served with couscous but, as always with a stew, crusty bread would be a winner too.
A note on the recipe:
Vegetable switch-ins which would work nicely include; fresh spinach, shelled edamame or peas.