I’m being overrun by butternut squash. My kitchen counter is like a breeding ground for the squash. Every time I leave the room I feel like another has appreared when I return. First it was corn and now it is this squash. The CSA is obsessed with giving us as much as possible so I’m just trying to figure out what to do with it. It is a butternut kind of week around here! Check out this menu.
I’m not the worlds biggest butternut squash fan so I did with it what you do with any food item you don’t care as much for…I mixed it with a bunch of other stuff and hope for the best.
-1 pound butternut squashed, seeded, peeled and cut into 1 inch squares
-1 15oz. can of chickpeas, drained and rinsed
-2 1/2 cups vegetable broth
-1 15oz. can Diced Tomatoes (I use Del Monte Diced Tomatoes w/ Zesty Chilies)
-1 medium onion, chopped
-2 Chicken Sausage links, sliced into bite sized pieces
-2 cloves garlic, diced
-1/2 Tbsp cumin
- Salt & Pepper to taste
Optional: 1/2 tsp Red Chili Pepper flakes , add if you like heat!
*Note: I also added about some leeks. This was just because they were on their way out of the fridge. I don’t think they added much to the taste and wouldn’t include them in the recipe.*
*In a large pot sauté onions and garlic for 3 minutes or until onions are translucent. (I coated the pot with cooking spray but you could also use 1 tsp of olive oil)
*Add to the pot chickpeas, tomatoes, butternut squash, broth, cumin, and S&P. Bring mix to boil for 2 minutes.
*Set heat to low, cover and let cook for 10 minutes.
*Add in sausage to pot and cook for an additional 5 minutes.
*Divide into 6 1-cup servings and enjoy!
The addition of the tomatoes with chilies and the chili pepper flakes gave this stew a nice touch of heat that I absolutely adored. You can easily change the tomatoes to be plain ol’ diced and leave out the flakes if you aren’t into your nose running when you eat. Just a thought!