Saturday, November 5, 2011

Squash and Tomato Stew


Vicki’s recipe for curried root vegetable soup (below) was delicious. It’s fall, now, and time to make savory, warming stews. One of my favorites is Squash and Tomato Stew, which is really half-way between a soup and a stew. It is easy as can be, an excellent way to use your home-canned tomatoes and the butternut squash from your fall garden. It’ll cure what ails you. And it smells like heaven.

2 tbsp. olive oil
1 small onion, chopped
3 cloves garlic, smashed and chopped
1 small butternut squash, cleaned, peeled, and chopped into 1 to 1 1/2 inch cubes
3 tablespoons mild diced chile peppers (canned is fine)
1 tbsp. ground cumin
1 rounded tsp. ground cinnamon
1 15 oz can diced tomatoes
2 cups veggie broth

Saute onion in oil until transparent, 3 or 4 minutes. Add garlic, cumin, and cinnamon and stir for 30 seconds or so, until fragrant. Add peppers and squash and stir to coat with spices. Add canned tomatoes and broth. Bring to a low boil, then reduce heat and simmer for 45 minutes to an hour, until squash is very soft. Serve with hot buttery cornbread or crunchy garlic toast.

2 comments:

Marian Allen said...

Ummmmm yum! I like to keep my soups chunky, so I usually don't puree everything.

You know what else is good? After you've had a ham (assuming you aren't vegetarian), put some in the stew. Sweet-glazed ham goes REALLY well with sweet potatoes and turnips.

Donis Casey said...

By adding this and that, I can often stretch out the leftovers of this stew for days. The last batch I made made four different dishes, thanks to red bell peppers, carrots, and onions on day 2, broth and noodles on day 3, on day 4 I added a handful of rice and cooked it until soft, then blended the whole thing with an immersion blender until creamy smooth, and added chunked chicken.