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Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, warming butternut squash stew. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Check out these warm and satisfying butternut squash soups that will be sure to make your guests overjoyed this Thanksgiving. These butternut squash soups are the perfect way to kick off the biggest meal of the year (before you dive into the star of the show, the turkey, of course). Soups, casseroles, and stews–all made with sweet and golden butternut squash.
Warming Butternut Squash Stew is one of the most favored of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Warming Butternut Squash Stew is something that I have loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can have warming butternut squash stew using 13 ingredients and 6 steps. Here is how you cook it.
Materials for making of Warming Butternut Squash Stew:
- Make ready 1 Butternut Squash
- Prepare 1 Onion
- Get 3/4 cloves garlic
- Get 1 large red pepper
- Prepare 300 g - 500g peanut butter
- Take 400 g chopped tomatos
- Get 1 tablespoon tomato puree
- Prepare 1 1/2 tablespoons cumin
- Get 1 tablespoon chilli powder or flakes
- Take 1 tablespoon paprika
- Take 500 ml vegetable stock
- Get 400 g kidney beans
- Prepare 100 g spinach
Add in carrot and butternut squash cubes; saute for a few more minutes then add in the yellow curry powder and turmeric. Allow spices to cook together Super versatile for what's in your cupboards and super warm, delicious and a good belly feel. It really comes together quickly too. With fall in full swing, it's a fine time for a soul-warming butternut squash stew.
Step by step To Make Warming Butternut Squash Stew:
- Peel and dice the squash into medium chunks (think a really big mouthful. Don't worry, they'll reduce in size as they cook). Then cook the squash in a larger pot/ pan with some oil until starting to soften. This takes about 10 minutes.
- Peel and crush the garlic cloves. Peel and dice the onion. Add them both to the squash and cook until soft.
- Cut the red pepper into large chunks and add to the pan with the other ingredients.
- Add the chopped tomatoes, cumin, chilli, paprika, tomato puree, peanut butter, vegetable stock to the squash and vegetable mixture. Cook all of this until a sauce is formed and reduce until you like the thickness, I like a really thick sauce. But be careful not to lose the chunks of vegetables.
- Now add the beans and cook for another 10 minutes or so. Add the spinach and wilt it into the mixture.
- Then plate up and serve with rice or flat breads.
I developed this recipe in a flash of inspiration. It usually takes me days and sometimes weeks I was craving a satisfying (but healthy) stew with shredded chicken and butternut squash. I wanted creaminess without cream or fat. Warm up a cold winter's night with a steaming bowl of stew and crusty bread from the oven. Bright orange squash and dark green kale add more than Bright orange squash and dark green kale add more than just color to this soup—these winter-garden veggies also add plenty of vitamins and fiber.
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