Aromatic Butternut Squash Stew

Aromatic Butternut Squash Stew

I am continuing my love affair with the humble squash and here's my latest offering. This is a very versatile stew; you could switch in any number of other vegetables (but stick with the squash, please) and it will still taste great because of the combination of spices. I used the newest ingredient to my pantry; Saigon Cinnamon. I was keen to try it out in something, but you could absolutely replace this with regular cinnamon.

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

Ingredients

• 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)

Directions

1. Heat the oil in a medium saucepan and add cook the onions on medium heat for about 10 minutes
2. Add the garlic and sausage and cook a further 3-4 minutes
3. Add the tomatoes, cinnamon, coriander, cumin and red pepper flakes and cook a further 3-4 minutes
4. 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. 
5. Finally add the corn and lime juice and warm through.
6. Add a sprinkling of breadcrumbs if the stew seems a little watery (optional)
7. 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. 

Enjoy!

Bread Bread and more Bread

Ahh....fresh bread

Be forewarned; this post has no recipes but, since I have been rather obsessed of late with the Artisan Bread in 5 Minutes a Day , I felt I needed to write something up to justify my slow output! At the end of the summer, a good friend of mine, whose cooking and baking skills I greatly admire, introduced me to the concept of Artisan bread in 5 minutes a day. So I promptly checked the first book out of the library and had a go. I was hooked! Their basic white rustic loaf is amazing! My kids and their friends just could not get enough.

But, I do regard this bread as a treat; it's ingredient list boasts not even a hint of my other obsession; wholegrains. Hence, next on my list was their 2nd book; Healthy Bread in 5 minutes a day; if I was going to continue the bread habit, better make it healthy. So I tried their Wholegrain Master Recipe . Again delicious and very popular with my kids too.

These breads are truly are very easy and quick to rustle up, but there are a number of detailed steps that should not be rehashed by me, for fear of missing an important point. Example below; I forgot to cross the top with my knife before putting the bread in the oven and this is what happened:

a rather bizarre shaped loaf (still tasted good though!)

Instead I would strongly encourage you to get a hold of one of the books and give the concept a try. I recommend reading the first section in the book thoroughly and do follow each detailed step meticulously for each recipe. It won't take you long to do so, but the authors' attention to detail in their recipes, really pays off with a beautiful rustic loaf.

If you're hungry for a little more information now though, in a nutshell, here's how it works. Mix together a batch of the bread dough in 5 minutes flat (yes, really). No kneading is required, very few ingredients and only 1 bowl or tupperware. The dough rises in a large tupperware on the counter for about 2 hours. Then you place the tupperware containing the dough in the fridge until you feel like some fresh bread. When you get the urge, take the dough out of the fridge and using scissors, snip off a grapefruit sized piece. Shape it into a round (again no kneading) , leave it to rest again then, bake in a super hot oven. What could be easier??? Honestly, not a lot.

I probably should add that this is my first time using yeast as a rising agent; I'm Irish for goodness sake! We use baking soda and buttermilk! Anyway, for whatever reason, I was somewhat intimidated by yeast, but I'm so glad I gave it a go. It's very satisfying to have this dough in your fridge knowing fresh bread is just a notion away. They have amazing ideas for add ins, shapes and sizes to make all manner of bready baked good.

This one even has my beloved butternut squash baked in

And if the bread gets a chance to go stale...whip up a little panzanella or crostini

Have a go!