South American Butternut Squash Stew Recipes

Steps:

• In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.

Steps:

• Stir butternut squash, sausage, potatoes, celery, carrots, chickpeas, crushed tomatoes, onion, tomato sauce, green bell pepper, garlic, curry powder, cumin, five-spice powder, salt, and pepper together in a slow cooker or tagine.
• Cover and cook on High until butternut squash is tender and sausage is cooked through, about 2 hours and 30 minutes. Stir ingredients halfway through the cooking process if possible.

Steps:

• Place squash in a large pot and add enough water to cover; season with salt. Bring water to a boil and cook until squash is tender, about 20 minutes. Drain squash and return to pot.
• Mash squash with a potato masher; add evaporated milk, butter, and salt and beat with an electric mixer until smooth and creamy. Stir corn, peas, and Cheddar cheese into squash mixture; cook and stir over medium-low heat until cheese is melted, about 10 minutes. Serve squash mixture over rice.

Steps:

• Peel squash using a potato peeler.
• Cut squash in half; remove seeds and reserve to roast.
• Dice squash flesh into 1-inch pieces; set aside.
• Heat 1/4 cup oil in large pot over medium heat.
• Add sausage; cook breaking up chunks with a wooden spoon, until sausage is brown on allsides, about 10 minutes.
• Add garlic; cook 1 minute longer.
• Stir in squash, tomatoes, broth, jalapeo, oregano, and smoked paprika.
• Partially cover pot; reduce heat to medium low.
• Cook stew, stirring occasionally, until squash is almost tender, about 20 minutes.
• Add beans and corn.
• Partially cover pot, cook 10 minutes longer.
• Stir in cilantro.
• Season stew with salt & pepper. (Serve hot sauce on the side).
• TO ROAST SQUASH SEEDS:.
• Preheat oven to 350ºF.
• Line a baking sheer with parchment paper.
• Rinse reserved seeds to remove any fibrous strands.
• Dry seeds with paper towels.
• Toss seeds with1 T extra-virgin olive oil; season with salt and pepper.
• Roast seeds on prepared baking sheet for 15 minutes.
• GARNISH:.
• Crumbled feta cheese or Cotija cheese.
• Roasted squash seeds.

Steps:

• Saute onions, garlic, jalapeno, and meat in oil for 10 minutes.
• Add salt, pepper and wine, cover, simmer 10 minutes.
• Add remainig ingredients,
• Cover, simmer 30 minutes.
• Serve over rice, noodles or rolled up in pita bread.

Steps:

• Melt butter in large saucepan. Add pork, onion, and garlic and sautee until meat is no longer pink; drain off fat.
• Add broth, salt and herbs and simmer 20 minutes.
• Add squash and apples and simmer uncovered until tender, 20 minutes. Discard bay leaf.

Steps:

• Heat the oil in a large saucepan over medium heat.
• Add the onion, cover, and cook, stirring a few times, until softened, about 5 minutes.
• Stir in the garlic, chiles, ginger, brown sugar, cinnamon, and cumin and cook for 1 minute.
• Add the squash and stir to coat with the spices.
• Add 1 ¼ cup of the water and salt and pepper to taste.
• Bring to a boil, then reduce the heat to low.
• Put the peanut butter in a small bowl and slowly add the remaining ¼ cup water, stirring until smooth.
• Stir the peanut butter mixture into the stew, cover, and simmer until the vegetables are tender, about 30 minutes.
• Allow 10 minutes before the end of the cooking time, add the black-eyed peas and peanuts and simmer until heated through.
• Before serving, taste to adjust the seasonings.

Steps:

• In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley.