Ingredientes para South American Butternut Squash Stew
- 1 medium butternut squash (about 2 lbs)
- Olive Oil
- Italian Sausage
- Onions
- Garlic Cloves
- Diced Tomatoes With Juice
- Low Sodium Chicken Broth
- Jalapeno Pepper
- Oregano Leaves
- 1 teaspoon smoked paprika
- 1 (15 ounce) can kidney beans, drained and rinsed
- Frozen Corn Kernels
- Fresh Cilantro
- Kosher Salt
- Fresh Ground Black Pepper
- Feta Cheese
- Seeds
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Cómo preparar South American Butternut Squash Stew
- Preheat oven to 350°F (175°C).
- Peel and halve a medium butternut squash (about 2 lbs).
- Scoop out and reserve the seeds for roasting.
- Dice the squash flesh into 1-inch pieces.
- Rinse reserved seeds, remove stringy bits, pat dry with paper towels.
- Toss seeds with 1 teaspoon extra-virgin olive oil, salt, and pepper.
- Spread seeds on a parchment-lined baking sheet and roast for 15 minutes.
- Heat 1/4 cup olive oil in a large pot over medium heat.
- Add 1 pound Italian sausage (or chorizo), breaking it up with a wooden spoon. Cook until browned on all sides, about 10 minutes.
- Add 2 cloves minced garlic and cook for 1 minute more.
- Stir in the diced squash, 1 (28 ounce) can crushed tomatoes, 4 cups vegetable broth, 1 jalapeño pepper (minced, seeds removed for less heat), 1 teaspoon dried oregano, and 1 teaspoon smoked paprika.
- Partially cover the pot, reduce heat to medium-low, and simmer for 20 minutes, or until the squash is almost tender.
- Add 1 (15 ounce) can of kidney beans (drained and rinsed), 1 cup frozen corn, and 1/2 cup chopped fresh cilantro.
- Partially cover and cook for another 10 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with crumbled feta cheese (or cotija cheese), roasted squash seeds, and a drizzle of quiquirimichi (optional – see note below). Serve with crusty bread.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
41g
Fat
32g
Carbs
15g
