I’ve had this large squash dominating my kitchen counter as a center piece for the past week. It reminds me of autumn, but I’ve been itching to cook with it. I found this recipe in my November issue of Yoga Journal and thought it looked hearty and unique.
The most difficult part of the stew was chopping and removing the skin from the squash. I’ve seen pre-cut squash at Trader Joes and using that would save a lot of time. Essentially I added onions, garlic, cinnamon, cumin, squash, potatoes, chickpeas and tomatoes to a broth and allowed to simmer. I served over risotto and it the whole family ate it. The kids picked at the chickpeas and potatoes. This meal is loaded with nutrients including antioxidants and vitamin A and should provide energy. Seems like an ideal fall dish as even the colors replicate the trees.
I love the rich taste of butternut squash, but don’t have many recipes for it. How do you prepare your squash?
As always, let me know what you are eating for Meatless Monday. Feel free to link up your posts here.