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!

Summer Sides part 1: Succotash

Succotash...my way

We had a busy weekend entertaining, good fun, except quite honestly, I'm a little out of practice. I can get a tasty simple dinner on the table each night, without too much fuss. However, carving out enough time for making appetizers, dinner, sides and dessert amidst being Mummy to 2 little ones, is more of a challenge to me. So in short, it was a Daddy weekend. He played, managed the tantrums, negotiated the standoffs and got just as frustrated as me when they didn't listen. I cooked and cleaned and cooked and cleaned. All worth it though. Good company and a cocktail or 2 to boot.

Highlights for me were the side dishes; succotash and ratatouille, and a dessert of mango ice cream; so it's those recipes I'll share this week.
The succotash was based on a recipe from Smitten Kitchen one of my favorite blogs. I changed up the recipe a little by grilling the corn first to amp up the flavor a notch. All credit to Deb over at smitten kitchen; the combination of bacon, sherry vinegar and garlic, well I'm sure you can imagine.

Succotash by definition, seems to be any combination of corn and shell beans such as lima. In my opinion, the quantities and ratios are totally flexible; I used frozen edamame in place of the Lima beans. I also upped the corn as I couldn't resist them looking so fresh and sweet at the market. Feel free to substitute whatever you have more or less of in your kitchen.

Succotash

adapted from a Smitten Kitchen recipe

Serves 4 (as a side dish)

Ingredients

1/2 lb shell beans (Lima, edamame, broad, butter)
1/4 lb bacon, cut into small pieces
Olive oil
1 small sweet onion such as vidalia or red, chopped
1 large garlic clove, finely chopped
3/4 lb cherry or small variety tomatoes, halved kernels from 6 ears of corn, grilled until just caramelized
1 tablespoon sherry vinegar (could substitute white balsamic or red wine)
1/4 cup packed basil leaves, roughly chopped
1/4 cup packed arugula leaves, roughly chopped
　
Directions

1. If using fresh beans, shell them, then boil in salted water until tender.
2. In a large pan, cook the bacon until crisp
3. Remove the bacon from the fat, set aside.
4. Pour off all but 1/2 tablespoon of the fat and add 1 tablespoon olive oil to the pan
5. With the heat on moderate, add the onion and cook until softened.
6. Add the garlic and cook for 1 more minute.
7. Add the corn, tomatoes, and vinegar and cook until the tomatoes are just beginning to break down
8. Remove from the heat and gently stir in the beans and half the bacon
9. Let the succotash cool to room temperature then stir in the herbs and salt and pepper to taste.
10. Sprinkle with remaining bacon just before serving.

Notes on the recipe:

Deb from Smitten Kitchen recommends croutons but I served this with crusty bread so skipped the croutons. It paired nicely with my spatchcocked chicken marinated in lemon garlic and oregano.
If you don't feel like grilling the corn first, a quick boil would do just fine, or indeed for a winter version, good frozen corn defrosted.

Enjoy!