South American Butternut Squash Stew Food

BEEF AND BUTTERNUT SQUASH STEW

Steps:

• In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.

INDIAN SUMMER STEW: BUTTERNUT SQUASH, COCONUT, AND LENTIL STEW

Steps:

• Rinse the pigeon peas in a couple changes of water.
• In a large soup pot, combine the squash, drained pigeon peas, tomato, coconut, turmeric, cumin, and enough stock to cover. Bring to a boil, and then simmer, covered, 20 minutes. Remove the cover and simmer another 10 minutes.
• To temper: In a small skillet, warm the canola oil until shimmering. Add the mustard seeds and when they stop popping, add the red pepper flakes, garlic, and salt. Swirl the skillet so the contents cook evenly, and cook another 10 seconds. Then pour the contents of the skillet into the soup, along with the salt. Spoon a ladleful of soup back into the skillet (it will sizzle, be careful!), and pour back into the soup pot. Finish with the honey, lime juice, and cilantro. Adjust the seasonings, to taste, and enjoy a little Indian summer in the middle of your winter!

SLOW COOKER BUTTERNUT SQUASH STEW

Steps:

• Stir butternut squash, sausage, potatoes, celery, carrots, chickpeas, crushed tomatoes, onion, tomato sauce, green bell pepper, garlic, curry powder, cumin, five-spice powder, salt, and pepper together in a slow cooker or tagine.
• Cover and cook on High until butternut squash is tender and sausage is cooked through, about 2 hours and 30 minutes. Stir ingredients halfway through the cooking process if possible.

PERUVIAN LOCRO (BUTTERNUT SQUASH)

Steps:

• Place squash in a large pot and add enough water to cover; season with salt. Bring water to a boil and cook until squash is tender, about 20 minutes. Drain squash and return to pot.
• Mash squash with a potato masher; add evaporated milk, butter, and salt and beat with an electric mixer until smooth and creamy. Stir corn, peas, and Cheddar cheese into squash mixture; cook and stir over medium-low heat until cheese is melted, about 10 minutes. Serve squash mixture over rice.

SOUTH AMERICAN BUTTERNUT SQUASH STEW

Steps:

• Peel squash using a potato peeler.
• Cut squash in half; remove seeds and reserve to roast.
• Dice squash flesh into 1-inch pieces; set aside.
• Heat 1/4 cup oil in large pot over medium heat.
• Add sausage; cook breaking up chunks with a wooden spoon, until sausage is brown on allsides, about 10 minutes.
• Add garlic; cook 1 minute longer.
• Stir in squash, tomatoes, broth, jalapeo, oregano, and smoked paprika.
• Partially cover pot; reduce heat to medium low.
• Cook stew, stirring occasionally, until squash is almost tender, about 20 minutes.
• Add beans and corn.
• Partially cover pot, cook 10 minutes longer.
• Stir in cilantro.
• Season stew with salt & pepper. (Serve hot sauce on the side).
• TO ROAST SQUASH SEEDS:.
• Preheat oven to 350ºF.
• Line a baking sheer with parchment paper.
• Rinse reserved seeds to remove any fibrous strands.
• Dry seeds with paper towels.
• Toss seeds with1 T extra-virgin olive oil; season with salt and pepper.
• Roast seeds on prepared baking sheet for 15 minutes.
• GARNISH:.
• Crumbled feta cheese or Cotija cheese.
• Roasted squash seeds.

SOUTH AFRICAN INDIAN BUTTERNUT STEW

Steps:

• Saute onions, garlic, jalapeno, and meat in oil for 10 minutes.
• Add salt, pepper and wine, cover, simmer 10 minutes.
• Add remainig ingredients,
• Cover, simmer 30 minutes.
• Serve over rice, noodles or rolled up in pita bread.

AFRICAN PEANUT AND SQUASH STEW

Steps:

• Heat the oil in a large saucepan over medium heat.
• Add the onion, cover, and cook, stirring a few times, until softened, about 5 minutes.
• Stir in the garlic, chiles, ginger, brown sugar, cinnamon, and cumin and cook for 1 minute.
• Add the squash and stir to coat with the spices.
• Add 1 ¼ cup of the water and salt and pepper to taste.
• Bring to a boil, then reduce the heat to low.
• Put the peanut butter in a small bowl and slowly add the remaining ¼ cup water, stirring until smooth.
• Stir the peanut butter mixture into the stew, cover, and simmer until the vegetables are tender, about 30 minutes.
• Allow 10 minutes before the end of the cooking time, add the black-eyed peas and peanuts and simmer until heated through.
• Before serving, taste to adjust the seasonings.

BUTTERNUT HARVEST STEW

Steps:

• Melt butter in large saucepan. Add pork, onion, and garlic and sautee until meat is no longer pink; drain off fat.
• Add broth, salt and herbs and simmer 20 minutes.
• Add squash and apples and simmer uncovered until tender, 20 minutes. Discard bay leaf.

AUTUMN CHICKEN AND BUTTERNUT SQUASH STEW

Steps:

• Heat oil in a large (4 1/2 quart)Dutch oven. Add chicken and brown about 15 to 20 minutes. Remove chicken and add onion, garlic and celery to pan; sauté on medium heat about 5 minutes.
• Return chicken to the pan with vegetables.
• Add tomatoes, chicken broth, wine, salt, pepper, sage, thyme and bring to a boil; simmer about 45 minutes to 1 hour.
• Add squash, bring to boil and simmer 30 minutes or until squash is tender.
• Stir in frozen peas (optional) and reheat for a minute or two.
• note:Bone-in chicken adds a little more flavor and bones can be removed after cooking but before serving stew. As a short cut, you can use boneless, skinless breasts, or if you like dark meat, substitute chicken thighs for some or all of the chicken breasts.