I’ve never been a big fan of ‘sweet’ vegetables- carrots, parsnips, and well, winter squash.
Ok, so now that’s out of the cupboard.
But I’m beginning to be a convert. Add shallots, bacon and toasted nuts to a pumpkin sauce or soup and the savory additions complement the sweetness while removing its cloyingly sweet overtones. After a recent trip to our riverfront farmers’ market looking for ideas for an upcoming cooking demonstration, I kept trying to avoid the plethora of butternut, acorn and other squashes warming their plump bellies in the last rays of an Indian summer. But, since the class focused on illustrating how local foods can be found and enjoyed year-round – I found my basket weighted down with two butternut squashes.
Much to my husbands shared dismay.
And let’s face it, with names like acorn and butternut, winter squashes can be tough nuts to crack. It’s this protective skin that allows blemish-free specimens to be stored for several weeks in a cool spot – and makes them excellent vegetables for eating local in some the country’s coldest regions.
But back to my dilemma. How to get a house of squash avoiding adults to enjoy and consume about six pounds of the stuff.
Sweet applications came to mind, like pies and quick breads, but these seemed like cheating. Oven roasting with onions and bacon came to mind, but I wanted something more substantial, not just a hearty side dish.
Then, it became obvious – squash is native to Mexico and combining it with the gentle heat of chili powder, a pungent dose of oregano and the depth of chipotle sauce would result in something warm and comforting.
After researching a variety of recipes, we hit upon creating a mostly vegetarian soup. While the squash is dense and creamy, the addition of canellini beans and hominy create a soup to fill anyone’s tummy on a cold fall or winter nut – and frozen leftovers are great for a hearty lunch. Garnishes of thick, crunchy corn tortilla chips, a dollop of sour cream and a squeeze of lime finish the stew.
Hot and Spicy, Warm and Comforting Butternut Squash Stew
1 butternut squash (most weigh 2-3 pounds each)
2 medium onions
4 to 6 garlic cloves
1-2 tsp. canola or olive oil
24 oz. of chicken broth or stock
28 oz. can of crushed tomatoes
2 14-oz. cans of canellini beans
2 15-oz. cans of white or yellow hominy
1 tbs. dried oregano
Chili powder to taste – try ½ to 1 tsp. to start
Chipotle sauce – ½ to 1 tsp. to start – add more based on the level of heat you like
Salt and pepper to taste
Prepare the squash – cut the neck away from the bulbous base. Cut off the stem end from the neck. Use a vegetable peeler to remove the skin. Cut the base in half and scoop out the seeds, then peel. Chop the squash into ¾ to 1-inch cubes.
Chop the onion and sauté in the oil in a deep stockpot heated over medium heat. Sauté until softened, slice the garlic and add to the onions. Next, add the broth/stock and crushed tomatoes. Drain and rinse the beans and hominy and add to the soup. Add the squash. Then start adding your seasonings, tasting as you add them gradually.
Simmer uncovered until the squash is soft, stirring occasionally and tasting to check seasonings as the broth reduces.
Serves 6 to 8.
Ok, so now that’s out of the cupboard.
But I’m beginning to be a convert. Add shallots, bacon and toasted nuts to a pumpkin sauce or soup and the savory additions complement the sweetness while removing its cloyingly sweet overtones. After a recent trip to our riverfront farmers’ market looking for ideas for an upcoming cooking demonstration, I kept trying to avoid the plethora of butternut, acorn and other squashes warming their plump bellies in the last rays of an Indian summer. But, since the class focused on illustrating how local foods can be found and enjoyed year-round – I found my basket weighted down with two butternut squashes.
Much to my husbands shared dismay.
And let’s face it, with names like acorn and butternut, winter squashes can be tough nuts to crack. It’s this protective skin that allows blemish-free specimens to be stored for several weeks in a cool spot – and makes them excellent vegetables for eating local in some the country’s coldest regions.
But back to my dilemma. How to get a house of squash avoiding adults to enjoy and consume about six pounds of the stuff.
Sweet applications came to mind, like pies and quick breads, but these seemed like cheating. Oven roasting with onions and bacon came to mind, but I wanted something more substantial, not just a hearty side dish.
Then, it became obvious – squash is native to Mexico and combining it with the gentle heat of chili powder, a pungent dose of oregano and the depth of chipotle sauce would result in something warm and comforting.
After researching a variety of recipes, we hit upon creating a mostly vegetarian soup. While the squash is dense and creamy, the addition of canellini beans and hominy create a soup to fill anyone’s tummy on a cold fall or winter nut – and frozen leftovers are great for a hearty lunch. Garnishes of thick, crunchy corn tortilla chips, a dollop of sour cream and a squeeze of lime finish the stew.
Hot and Spicy, Warm and Comforting Butternut Squash Stew
1 butternut squash (most weigh 2-3 pounds each)
2 medium onions
4 to 6 garlic cloves
1-2 tsp. canola or olive oil
24 oz. of chicken broth or stock
28 oz. can of crushed tomatoes
2 14-oz. cans of canellini beans
2 15-oz. cans of white or yellow hominy
1 tbs. dried oregano
Chili powder to taste – try ½ to 1 tsp. to start
Chipotle sauce – ½ to 1 tsp. to start – add more based on the level of heat you like
Salt and pepper to taste
Prepare the squash – cut the neck away from the bulbous base. Cut off the stem end from the neck. Use a vegetable peeler to remove the skin. Cut the base in half and scoop out the seeds, then peel. Chop the squash into ¾ to 1-inch cubes.
Chop the onion and sauté in the oil in a deep stockpot heated over medium heat. Sauté until softened, slice the garlic and add to the onions. Next, add the broth/stock and crushed tomatoes. Drain and rinse the beans and hominy and add to the soup. Add the squash. Then start adding your seasonings, tasting as you add them gradually.
Simmer uncovered until the squash is soft, stirring occasionally and tasting to check seasonings as the broth reduces.
Serves 6 to 8.
-GE, 10/10/08
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