Squash Tomato Stew Recipes

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STEWED CHICKPEAS WITH BUTTERNUT SQUASH AND TOMATOES



Stewed Chickpeas with Butternut Squash and Tomatoes image

Provided by Anne Burrell

Categories     main-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 18

1 pound dried chickpeas, soaked overnight and drained
1 onion, halved, hairy end left on
1 carrot
1 celery rib
2 cloves garlic
2 bay leaves
1 thyme bundle
Kosher salt
Extra virgin olive oil
2 onions, cut into 1/4-inch dice
Kosher salt
Pinch of crushed red pepper
2 cloves garlic, smashed and finely chopped
3 cups diced butternut squash, cut into chickpea size
2 teaspoons cumin seed, toasted and finely ground
2 teaspoons fennel seed, toasted and finely ground
1 (28-ounce) can San Marzano tomatoes, passed through a food mill
1 bunch fresh chives, minced, for garnish

Steps:

  • For the chickpeas: In a large pot, combine the soaked chickpeas, onion, carrot, celery, garlic, bay leaves, and thyme bundle. Fill the pot with water to cover the beans by 2 inches. Bring the water to a boil, reduce to a simmer (BTB, RTS), and cook for about 1 hour. Do the 5-bean test: Bite into 5 beans; if they are all properly cooked, carry on. If not, cook the beans for another 10 to 15 minutes and try again. Remember, beans cook at different rates, so you need to check a few to make sure they're really done!
  • When the beans are cooked, turn off the heat and season the water generously with salt. TASTE the water to be sure it is adequately seasoned. Let the beans sit in the salty water for 15 to 20 minutes to absorb some of the salty flavor. Remove the onion, carrot, celery, garlic, bay leaves, and thyme bundle and discard. Reserve 1 cup of the cooking water, strain the beans, and set aside.
  • For the stew: You can start this part while the beans are cooking: Coat a large wide pot with olive oil, toss in the onions, and season with salt and the crushed red pepper. Bring the pan to medium heat and cook until the onions are soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for another 1 to 2 minutes.
  • Toss in the diced squash, cumin, fennel, tomatoes, and the reserved bean water (if you forgot to save the bean water, tap water is fine). Stir to combine, taste, and season with salt if needed. Bring the mixture to a boil and reduce to a simmer (BTB, RTS). Cook for 25 to 30 minutes or until the squash is cooked through. Add another cup of water if the liquid has evaporated too much.
  • Toss in the reserved chickpeas and cook for 15 to 20 minutes or until the mixture is thick and stewlike. Serve hot or at room temp, garnished with chives.

BEEF AND BUTTERNUT SQUASH STEW



Beef and Butternut Squash Stew image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 15

3 tablespoon olive oil
1 onion, peeled and chopped
2 cloves garlic, chopped
1 tablespoon minced fresh rosemary
1 tablespoon chopped fresh thyme
2 pounds stew beef, cut into 2-inch cubes
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons all-purpose flour
1 cup Marsala wine
1 pound butternut squash, trimmed and cut into 2-inch cubes
1/4 cup chopped sun-dried tomatoes
3 to 4 cups beef broth
2 tablespoons fresh chopped flat-leaf parsley
Crusty bread, for serving

Steps:

  • In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.

QUINOA WITH MOROCCAN WINTER SQUASH AND CARROT STEW



Quinoa with Moroccan Winter Squash and Carrot Stew image

Provided by Bruce Aidells

Categories     Ginger     Onion     Side     Sauté     Quick & Easy     Low Cal     High Fiber     Mint     Quinoa     Carrot     Butternut Squash     Fall     Winter     Healthy     Low Cholesterol     Cilantro     Simmer     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 30

Stew
2 tablespoons olive oil
1 cup chopped onion
3 garlic cloves, chopped
2 teaspoons Hungarian sweet paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
Pinch of saffron
1 cup water
1 14 1/2-ounce can diced tomatoes, drained
2 tablespoons fresh lemon juice
3 cups 1-inch cubes peeled butternut squash (from 1 1/2-pound squash)
2 cups 3/4-inch cubes peeled carrots
Quinoa
1 cup quinoa*
1 tablespoon butter
1 tablespoon olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped peeled carrot
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon turmeric
2 cups water
1/2 cup chopped fresh cilantro, divided
2 teaspoons chopped fresh mint, divided

Steps:

  • For stew:
  • Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)
  • For quinoa:
  • Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.
  • Rewarm stew. Stir in half of cilantro and half of mint. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over.
  • *A grain with a delicate flavor and a texture similar to couscous; available at natural foods stores.

STEWED YELLOW SUMMER SQUASH



Stewed Yellow Summer Squash image

Summer yellow squash, Southern-style.

Provided by Ed Canipelli

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h

Yield 2

Number Of Ingredients 7

2 slices bacon
4 small crookneck (yellow) squash
¼ cup chopped Vidalia® onion
2 tablespoons white sugar
1 tablespoon salt
2 teaspoons ground black pepper
1 cup water, or as needed to cover

Steps:

  • Cut bacon into 1/4-inch thick strips (lardons). Slice squash and set aside.
  • Cook bacon lardons in a saucepan over medium heat until crispy, 5 to 7 minutes.
  • Add squash, onion, sugar, salt, and pepper to the bacon and bacon grease. Add enough water to cover and cook over medium-low heat for 45 minutes. Much of the water will evaporate; add more if needed.

Nutrition Facts : Calories 147.7 calories, Carbohydrate 23.6 g, Cholesterol 9.9 mg, Fat 4.3 g, Fiber 3.5 g, Protein 6.6 g, SaturatedFat 1.4 g, Sodium 3706.1 mg, Sugar 18.5 g

YELLOW SQUASH AND TOMATOES



Yellow Squash and Tomatoes image

Kathy Smith of Pittsburgh, Pennsylvania writes of her Yellow Squash and Tomatoes, "Don't be fooled by the simplicity; this is so good. I made it at least once a week last summer when the garden was producing squash, tomatoes and basil."

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 6

2 medium yellow summer squash, coarsely chopped
2 tablespoons olive oil
16 cherry tomatoes, halved
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon pepper
1/8 teaspoon salt

Steps:

  • In a large skillet, saute squash in oil until tender. Add the tomatoes, basil, pepper and salt. Reduce heat to medium; cook 1-2 minutes longer or until heated through.

Nutrition Facts : Calories 94 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 82mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

TOMATO ZUCCHINI SQUASH SKILLET



Tomato Zucchini Squash Skillet image

Fresh tomatoes, zucchini, yellow squash, and sweet onion are cooked in butter for a perfect summer side for grilled meats or for a nice warm winter warm-up, when you are wishing for a summer side.

Provided by Holly Shaw

Categories     Side Dish     Vegetables     Tomatoes

Time 35m

Yield 4

Number Of Ingredients 6

1 tablespoon salted butter, or more as needed
1 Vidalia onion, cut into bite-size pieces
2 zucchini, cut into bite-size pieces
1 yellow squash, cut into bite-size pieces
4 roma (plum) tomatoes, cut into bite-size pieces
kosher salt and freshly ground black pepper to taste

Steps:

  • Melt butter in a large skillet over medium heat; cook and stir the onion in the melted butter until translucent, 5 to 8 minutes. Stir in the zucchini and yellow squash; cook until tender, 10 to 15 minutes. Mix in the tomatoes and cook until they start to break down, about 5 more minutes. Season with kosher salt and black pepper.

Nutrition Facts : Calories 70.4 calories, Carbohydrate 9.9 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 3 g, Protein 2.2 g, SaturatedFat 1.9 g, Sodium 131.9 mg, Sugar 4.2 g

ZUCCHINI SQUASH AND POTATO STEW



Zucchini Squash and Potato Stew image

A recipe from my Italian family. Serve with a good Italian bread. Flavor is improved when refrigerated overnight and can keep for a few days in fridge. If stew becomes too thick, can thin out with some chicken broth. I have substituted a 14.5-16 ounce can of diced tomatoes (fire roasted or plain) for the cup of tomato sauce and cup of water or broth.

Provided by Maureenie

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

3 medium zucchini
2 medium potatoes
1 medium onion
2 garlic cloves
1 tablespoon extra virgin olive oil
1 cup tomato sauce or 1 (8 ounce) can tomato sauce
1 cup water or 1 cup chicken broth
1/2 teaspoon dried oregano
salt
hot red pepper flakes, to taste

Steps:

  • Cut off and discard the ends of the squash.
  • Cut squash in half length-wise and slice into 1" pieces.
  • Peel the potatoes; cut each in quarters and and then slice into 1" pieces.
  • Peel the onion; cut in half parallel to the root end and then into quarters, so all veggies are about the same size.
  • Finely chop the garlic.
  • Heat a 3-4 quart pot over a high flame and add oil when hot; lower flame to medium high, then add onion and garlic, stirring until onion is translucent.
  • Add squash and potatoes. Saute until potatoes are somewhat softened.
  • Add tomato sauce and water or broth. Stir in oregano, salt and pepper and mix well.
  • Heat to a simmer; lower flame to medium and cover with the lid a bit ajar.
  • Simmer, stirring occasionally, until the potatoes are fork tender, and the sauce has reduced somewhat.

Nutrition Facts : Calories 165.1, Fat 4.1, SaturatedFat 0.7, Sodium 342.3, Carbohydrate 29.6, Fiber 5.3, Sugar 8.3, Protein 5.2

CHICKPEA AND BUTTERNUT SQUASH STEW



Chickpea and Butternut Squash Stew image

Cooking your own chickpeas heightens the flavor of this dish. Cooking 3/4 cup of dried beans will yield enough for the stew. If you use canned, be sure to drain and rinse them.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Time 1h20m

Number Of Ingredients 14

1 medium butternut squash, cut into 1 1/2-inch irregularly shaped pieces (about 6 cups)
3 tablespoons extra-virgin olive oil
Sea salt
Freshly ground black pepper
2 medium onions, chopped (about 2 1/2 cups)
8 large cloves garlic, finely chopped
1/4 cup finely chopped flat-leaf parsley stems
1 1/2 teaspoons ground cumin
1 teaspoon paprika
3 medium carrots, cut into 3/4-inch cubes or irregular shapes
2 1/2 cups cooked chickpeas (either from dry beans or from two 15-ounce cans)
1 can crushed tomatoes (28 ounces)
4 teaspoons Harissa, or more to taste
1/2 cup flat-leaf parsley leaves, roughly chopped

Steps:

  • Preheat oven to 375 degrees. Place squash on a baking sheet lined with parchment. Drizzle with 1 1/2 tablespoons olive oil and salt and pepper. Toss well and roast until golden brown, 45 to 50 minutes.
  • In a large skillet or pot, warm remaining 1 1/2 tablespoons olive oil over medium-high heat. Add onions and a pinch each of salt and pepper. Cook for 3 to 4 minutes. Stir in garlic and cook for 3 minutes. Stir in parsley stems, cumin, and paprika, and cook for 1 minute. Add carrots and 1 cup chickpea cooking liquid (or water, if using canned chickpeas) to onion mixture. Bring to a boil over high heat. Reduce heat to low and simmer, covered, until carrots are tender, 10 to 12 minutes.
  • Add tomatoes and chickpeas. Raise heat to medium-high and simmer for 10 minutes. Stir in harissa paste, chopped parsley leaves, roasted squash, and remaining 1/2 cup chickpea cooking liquid (or water). Simmer, uncovered, until flavors meld, another 3 minutes. Season with salt and pepper to taste.

SEAFOOD STEW WITH WINTER SQUASH, TOMATOES AND SAFFRON



Seafood Stew with Winter Squash, Tomatoes and Saffron image

Categories     Soup/Stew     Fish     Shellfish     Stew     Bass     Clam     Fall     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 17

2 cups 1/2-inch pieces peeled seeded butternut squash (from about 1 1/4 pounds)
2 tablespoons extra-virgin olive oil
3/4 cup chopped onion
3/4 cup chopped fennel bulb
2 garlic cloves, minced
2 tablespoons tomato paste
2 teaspoons chopped fresh thyme
1 bay leaf
3 cups bottled clam juice
1 14 1/2-ounce can diced tomatoes in juice
1 cup dry white wine
1/2 cup dry Sherry
1/2 cup water
24 small clams, scrubbed
1/4 teaspoon saffron threads, crushed
1 1/2 pounds sea bass fillets, cut into 1-inch pieces
Fennel fronds (optional)

Steps:

  • Steam squash until almost tender, about 10 minutes. Cool. (Can be prepared 1 day ahead. Cover and chill.)
  • Heat olive oil in heavy large pot over medium heat. Add chopped onion, chopped fennel and minced garlic and sautéuntil translucent, about 3 minutes. Add tomato paste, chopped fresh thyme and bay leaf and stir 1 minute. Add clam juice, tomatoes with juices, white wine, Sherry and 1/2 cup water and bring to boil. Reduce heat to medium, cover and simmer 20 minutes to blend flavors. Discard bay leaf.
  • Add clams and saffron to pot; cover and cook until clams open, about 4 minutes (discard any clams that do not open). Add sea bass and steamed squash to stew. Cover and simmer until squash is tender and fish is just opaque in center, about 5 minutes. Season stew to taste with salt and pepper.
  • Ladle stew into bowls. Garnish with fennel fronds, if desired, and serve.

AROMATIC BEEF STEW WITH BUTTERNUT SQUASH



Aromatic Beef Stew With Butternut Squash image

Make and share this Aromatic Beef Stew With Butternut Squash recipe from Food.com.

Provided by shelshel0110

Categories     Meat

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
1 lb boneless beef cube
1 large onion, chopped
2 garlic cloves, mined
1 tablespoon fresh ginger, minced
1 lb butternut squash, peeled & cut into bite-sized cubes
1 (14 1/2 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 1/2 cups beef broth
1 1/2 teaspoons ground cumin
1 teaspoon cinnamon
1/2 teaspoon red pepper flakes
3 cups couscous, cooked
1/4 cup sliced almonds
4 teaspoons fresh parsley, minced

Steps:

  • Heat oil in a large saucepan over med-high heat.Add beef and cook until brown on all sides. Transfer meat to plate, leaving juices in saucepan.
  • Add onion. Cook, stirring, until translucent. Add garlic & ginger Cook 1 more minute.
  • Return beef to pot. Stir in squash, tomatoes, tomato sauce, broth, cumin, cinnamon, and pepper flakes.
  • Bring to a boil. reduce heat to low. Cover and simmer until beef is tender (30-60 min).
  • Divide cous cous and stew among 4 bowls. Top with almonds and parsley.
  • Enjoy!

Nutrition Facts : Calories 1461.8, Fat 92, SaturatedFat 35, Cholesterol 112.7, Sodium 690.8, Carbohydrate 127.5, Fiber 12.8, Sugar 9.6, Protein 31.7

BUTTERNUT SQUASH CASSEROLE



Butternut squash casserole image

A warming seasonal dish with a fusion of flavours, perfect for winter evenings

Provided by Good Food team

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 14

2 tbsp olive oil
1 onion, sliced
2 garlic cloves, crushed
1 tsp cumin seeds
1 tbsp paprika
225g sweet potato, cubed
1 red pepper, deseeded and chopped
1 butternut squash (about 550g/1lb 4oz), peeled and chopped
400g can chopped tomato
200ml red wine
300ml vegetable stock
75g bulgur wheat
4 spoonfuls Greek yogurt
a little grated vegetarian cheddar cheese

Steps:

  • In a large pan, heat the olive oil, then cook onion and garlic for 5-7 mins until the onion is softened. Add the cumin seeds and paprika, then cook for a further 2 mins. Stir in the sweet potato, red pepper and butternut squash and toss with the onion and spices for 2 mins.
  • Pour in the tomatoes, red wine and vegetable stock, season, then simmer gently for 15 mins. Stir in the bulgur wheat, cover with a lid, then simmer for 15 mins more until the vegetables are tender, the bulgur wheat is cooked and the liquid has been absorbed.
  • Serve in bowls topped with a spoonful of Greek-style yogurt and some grated vegetarian cheddar.

Nutrition Facts : Calories 313 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 46 grams carbohydrates, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.47 milligram of sodium

SQUASH & CHICKEN STEW



Squash & Chicken Stew image

We created a satisfying stew that's nutritious, loaded with flavor and family-friendly. Slowly simmer chicken thighs with stewed tomatoes, butternut squash, green peppers and onion for meal-in-one convenience. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 6h15m

Yield 5 servings.

Number Of Ingredients 12

2 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces
1 can (28 ounces) stewed tomatoes, cut up
3 cups cubed peeled butternut squash
2 medium green peppers, cut into 1/2-inch pieces
1 small onion, sliced and separated into rings
1 cup water
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon pepper
2 tablespoons minced fresh parsley
Hot cooked couscous, optional

Steps:

  • In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 6-7 hours or until chicken is no longer pink. Sprinkle with parsley. Serve with couscous if desired.

Nutrition Facts : Calories 384 calories, Fat 14g fat (4g saturated fat), Cholesterol 121mg cholesterol, Sodium 867mg sodium, Carbohydrate 31g carbohydrate (13g sugars, Fiber 7g fiber), Protein 37g protein.

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SAUSAGE AND BUTTERNUT SQUASH STEW - CLASSIC-RECIPES
2017-05-30 Stir in vegetable or chicken stock, tomatoes, and lima beans. Bring to a boil. Cover, reduce the heat to low and simmer for 20 minutes. Add the squash and corn to the stew …
From classic-recipes.com


STEWED ZUCCHINI WITH TOMATOES AND CHICKPEAS - VEGGIES SAVE THE …
2017-06-29 Instructions. Heat a skillet over medium heat and add the olive oil. Once the oil is hot, saute the onion for a couple of minutes until it's translucent. Add the garlic and saute until …
From veggiessavetheday.com


ZUCCHINI, POTATO, ONION & TOMATO STEW (CIAMBOTTA) - GIANNI
2011-07-29 sea salt. freshly ground pepper. Cooking Directions. Cut off the ends of zucchini and cut in half. Cut each half into 1 inch slices. Peel the potatoes if you wish. Quarter each …
From gianni.tv


BUTTERNUT SQUASH AND CHICKPEA STEW RECIPE - PAMELA SALZMAN
2013-10-16 3 cups 1-inch cubes of peeled butternut squash (about 1 ½ pounds) 2 large carrots, peeled and cut into ¾-inch pieces; 1 pound fresh tomatoes, peeled, seeded and diced or 14 …
From pamelasalzman.com


BUTTERNUT SQUASH & TOMATO STEW RECIPE | MONCHEF
Ingredients. 2-3 cups of organic tomato sauce⁣ 1 avocado⁣ 2 sticks of green onion, diced⁣ 1 tsp. onion powder⁣ 1 tsp. cayenne pepper⁣ 1/2 tsp. pink himalayan sea salt⁣
From monchef.recipes


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