Seasonal Recipe: Butternut Squash Stew With Pomegranate Salsa
*serves 6-8 peopleThis recipe is adapted from "Eat Yourself Calm: Ingredients and Recipes to Reduce the Stress in Your Life," by Gill Paul (Hamlyn, 2014). Recipe tested by Washington Post Food Editor, Joe Yonan...and then SFDC board member, Ibti Vincent.We'll be featuring more recipes in the coming months. If you have one you think needs to be shared with the SFDC community, send it to info@slowfooddc.org and we'll see what we can do....
INGREDIENTSFOR THE STEW
DIRECTIONSPour the oil into a large saucepan over medium heat. Once the oil shimmers, stir in the coriander, cinnamon, turmeric, cardamom and cloves; sizzle them for a few seconds, then add the onion, stirring to coat. Cook until translucent, 3 to 4 minutes, then add the ginger, garlic and serrano pepper. Reduce the heat to medium-low and cook until soft, 10 minutes.Add the tomatoes and their juices, the carrot, squash and enough water, if needed, to barely cover the vegetables. Cook, stirring occasionally, until the vegetables are tender, 30 to 40 minutes.Stir in the spinach, chickpeas, cilantro and hot sauce; season lightly to taste with salt and black pepper. Cook for just a few minutes, to wilt the spinach and heat the chickpeas through. Remove from the heat; cover to keep warm.Meanwhile, make the salsa: Stir together the pomegranate seeds, scallions, lime juice, mint and oil in a small bowl.Serve the stew warm, with the salsa on top or served on the side.
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cloves
- 1 large onion, chopped
- 1-inch piece peeled ginger root, grated
- 3 cloves garlic, finely chopped
- 1 serrano chili pepper, seeded and chopped
- 28 ounces canned diced tomatoes, plus their juices
- 1 large carrot, scrubbed well and cut into 1/2-inch pieces
- 1 medium (about 1 1/2 pounds) butternut squash from your favorite local farmers' market, peeled, seeded and cut into 1/2-inch pieces
- water, as needed
- 4 cups baby spinach or kale leaves, chopped
- 15 ounces canned chickpeas, rinsed and drained
- 1/4 cup packed cilantro leaves, chopped
- hot sauce of your choice
- salt
- freshly ground black pepper
FOR THE SALSA
- 1 cup pomegranate seeds
- 2 scallions, trimmed and finely chopped
- 2 tablespoons fresh lime juice
- 12 mint leaves, finely chopped
- 1 tablespoon extra-virgin olive oil
DIRECTIONSPour the oil into a large saucepan over medium heat. Once the oil shimmers, stir in the coriander, cinnamon, turmeric, cardamom and cloves; sizzle them for a few seconds, then add the onion, stirring to coat. Cook until translucent, 3 to 4 minutes, then add the ginger, garlic and serrano pepper. Reduce the heat to medium-low and cook until soft, 10 minutes.Add the tomatoes and their juices, the carrot, squash and enough water, if needed, to barely cover the vegetables. Cook, stirring occasionally, until the vegetables are tender, 30 to 40 minutes.Stir in the spinach, chickpeas, cilantro and hot sauce; season lightly to taste with salt and black pepper. Cook for just a few minutes, to wilt the spinach and heat the chickpeas through. Remove from the heat; cover to keep warm.Meanwhile, make the salsa: Stir together the pomegranate seeds, scallions, lime juice, mint and oil in a small bowl.Serve the stew warm, with the salsa on top or served on the side.