Spicy Butternut Squash Stew

When we travel I make a point of picking up a cookbook or two.  Usually something regional that highlights local recipes.  This exposes me to regional cuisine even after I leave an area.  This year we traveled to Gatlinburg where I picked up several recipes, but on our way we stopped at the Kentucky Artisan Center.  These types of craft and art shop focusing on the state are something every state should fund, but few do.  Our favorite is in West Virginia, called Tamarack, this one was wonderful too and the selection of sauces and food flavored with Kentucky bourbon was immense.

This recipe, which I adapted from one found in The Kentucky Fresh Cookbook by Maggie Green, uses butternut squash in a spicy stew with chickpeas.  It is richly flavored and has a wonderful selection of warming spices making it perfect for fall.

Spicy Butternut Squash Stew

2 Tbls olive oil

1 large onion, chopped (about 2 cups)
4 cloves garlic, chopped
1 Tbls minced fresh ginger
1 ½ tsp cinnamon
¾ tsp turmeric
1 tsp thyme
1/8 tsp cayenne pepper, optional
1 butternut squash, peeled, seeded, and cut into chunks (About 3 cups)
1 ½ cups reduced sodium chicken broth, divided
One 28-ounce can diced tomatoes, drained or 2 large tomatoes seeded and diced
1 ½ cups cooked or one 15-ounce can chickpeas, drained
½ cup fresh minced cilantro or parsley

Directions:

In a large skillet, heat oil over medium heat.  Add the onion and cook over medium heat until softened and golden, about 8 minutes.  Add garlic, ginger, cinnamon, turmeric, and cayenne pepper and cook for 1 minutes.  Add squash and ½ cup of chicken broth.  Cover and cook for 10 minutes or until the squash is soft enough to pierced with a fork.  Add the tomatoes, chickpeas, and remaining 1 cup of chicken broth.  Cover and let cook about 10 more minutes, until the vegetables are softened.  Stir in cilantro or parsley, salt and pepper to taste.

To find any recipe featured this month - use the search box and type: SCJSep

To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)

   February - Beef Stew (StewFeb)

   March - Jambalaya (JambMar)

   May - Ham and Shrimp Dishes (ShrHamMay)

   June - Bread recipes (BreadJun)

   July - Grilling (GrillJul)

   August- Garden Delights (GardAug)

   September - Salsa, Corn and Jelly (SCJSep)

   October - Squash Dishes  (SquashOct)

   November - Pumpkin Recipes 

   December - Herbal Cocktails