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Butternut Squash Stew
Tony Legner’s Cat 5 Food Polish
A great cool weather meal, both satisfying and still light. Very healthy, and can be easily vegetarian.
*denotes shortcuts or alternative ideas
7-8 cups diced butternut squash * can buy already peeled & diced at Sam’s Club
1 lb hot italian sausage sliced, * vegetarian chorizo, hot sausage, bulk sausage.. anything a bit spicy
1 large onion, diced
2 cans diced tomatoes, include liquid
about 1 c hearty red wine
3-4 t chopped garlic, or to taste
1/2 c chicken stock or broth, *vegetable broth for vegetarian version
1/2-1 lb haricots vertes or green beans
1 1/2- 2 c frozen corn
2 T minced cilantro leaves
1 t paprika
sprinkle of chipotle chili pepper powder
1-1/2 t Tony Legner’s Cat 5 food polish * use extra chipotle chile pepper powder if you can’t find it, or haven’t received your order yet.
1t dried oregano
sea salt or Kosher salt and pepper to taste
1/2 c Feta Cheese crumbles
roasted butternut seeds if you have a whole squash. *Toasted Pine nuts, or pumpkin seeds are a great also.
Peel, cut and dice squash into about 1 inch pieces. Reserve seeds and roast the seeds in a 350 oven for about 20 minutes.
In a dutch oven, heat olive oil over medium heat. Add sausage, cook till browned on all sides. If using bulk, brown till done. Stir in garlic, onion. Cook till onion browns a bit and softens. Stir in tomatoes with juice, squash, broth, wine, spices. Cover pot, and cook until squash becomes tender. Stir occasionally. Add beans, corn (and any other veggies you decided to throw in… quartered artichoke hearts are nice too) Partially cover and cook till all vegetables are tender, but still have a little crunch, about 5-10 minutes.
Put in bowls, top with feta, and roasted seeds if you have them. Serve with warmed crusty bread, and maybe even a nice tossed salad.