Thursday, October 11, 2012

Butternut Stew with Hominy


Butternut squash is my go-to vegetable for fall.  Not only is it delicious, it is packed with vitamins, minerals, and fiber.  This butternut squash stew recipe was adapted from one featured in the November 1997 issue of Cooking Light Magazine. In my version, I roast the squash to increase its flavor profile and bring out the natural sugars.  Roasting the squash takes a bit of time, but this can be done in advance, or while chopping other ingredients for the stew. I like to make a double batch of this dish on Sundays. That way I have leftovers for quick dinners during the week.  It is good on its own, or served over rice. If you prefer a vegetarian version, vegetable base substitutes well for the chicken base.

Serves 4-5 people

1.5 teaspoons cumin seeds
1 teaspoon olive oil
1 small red onion, chopped
1 large red bell pepper, chopped
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 tablespoon chili powder
3.5 cups water
1.5 tablespoons Better than Bouillon low sodium chicken base
1 teaspoon brown sugar (optional, depending on sweetness of squash)
2.5 lb butternut squash, roasted and cubed
1 29-ounce can hominy, drained

~1/4 teaspoon salt (depends on saltiness of hominy)
1/4 cup fresh cilantro (optional)

Toast cumin seeds in a large saucepan over medium heat for 1-2 minutes.  Remove seeds from pan.

Heat oil in saucepan over medium heat until hot. Add onion and bell pepper; sauté until onion is lightly browned. Add garlic and continue to sauté for 1 minute.  Stir in flour, cumin seeds and chili powder. Add roasted squash, water, hominy, sugar and chicken base; bring to a boil. 


Cover, reduce heat, and simmer 30 minutes. Uncover and simmer an additional 30 minutes, occasionally stirring and smashing chunks of squash against pot to thicken. Once thickened, stir in cilantro.  Serve alone, or over rice.


Tips for Roasting Butternut Squash:

Pre-heat the oven to 400°F and line a cookie sheet with tin foil. Carefully cut squash in half and scrape out innards. Prick the flesh with a fork. Spray all surfaces lightly with cooking spray and place face-down on cookie sheet.  Roast for 40-50 minutes, or until tender and golden. Cool, peel off the skin, and cube.

1 comment:

  1. Looks Tastey in look i have noted its recipy. I will try it and will share it.Great pics. you have published on the main page of the blog.




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