South American Butternut Squash Stew

Recipe by Manami
READY IN: 1hr 30mins
SERVES: 8
YIELD: 12 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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