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  Butternut Squash Mexican Stew

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Hot and Spicy, Warm and Comforting . . .

With names like acorn and butternut, winter squashes can be tough nuts to crack. It’s this protective skin that allows blemish-free specimens to be stored for several weeks in a cool spot – and makes them excellent vegetables for eating local in some the country’s coldest regions.

Squash is native to Mexico and combining it with the gentle heat of chili powder, a pungent dose of oregano and the depth of chipotle sauce would result in something warm and comforting.

1 butternut squash (most weigh 2-3 pounds each)

2 medium onions

4 to 6 garlic cloves

1-2 tsp. canola or olive oil

24 oz. of chicken broth or stock

28 oz. can of crushed tomatoes

2 14-oz. cans of canellini beans

2 15-oz. cans of white or yellow hominy

1 tbs. dried oregano

Chili powder to taste – try ½ to 1 tsp. to start

Chipotle sauce – ½ to 1 tsp. to start – add more based on the level of heat you like

Salt and pepper to taste

Prepare the squash – cut the neck away from the bulbous base. Cut off the stem end from the neck. Use a vegetable peeler to remove the skin. Cut the base in half and scoop out the seeds, then peel. Chop the squash into ¾ to 1-inch cubes.

Chop the onion and sauté in the oil in a deep stockpot heated over medium heat. Sauté until softened, slice the garlic and add to the onions. Next, add the broth/stock and crushed tomatoes. Drain and rinse the beans and hominy and add to the soup. Add the squash. Then start adding your seasonings, tasting as you add them gradually.

Simmer uncovered until the squash is soft, stirring occasionally and tasting to check seasonings as the broth reduces. 

Serves 6 to 8.

 
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