Sweet And Savory Squash Stew Recipes

SWEET AND SAVORY HASSELBACK BUTTERNUT SQUASH

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Rub oil over squash and season with salt. Place on a rimmed baking sheet and add water.
• Bake in the preheated oven until softened, about 20 minutes.
• Meanwhile, combine butter, honey, cinnamon, garlic, oregano leaves, orange peel, and paprika in a small saucepan over medium heat. Heat sauce until combined, 1 to 3 minutes.
• Remove squash from oven and reduce heat to 400 degrees F (200 degrees C). Allow squash to cool for 5 minutes.
• Slice squash partway through vertically, leaving the bottom portion attached. Drizzle with 1/2 the sauce. Return to the hot oven and bake 10 minutes more.
• Remove from the oven and press gently on the squash to separate slices. Drizzle 1/2 of the remaining sauce on top and return to the hot oven. Bake 10 more minutes.
• Remove from oven and tuck oregano sprigs between slices or lay on top. Sprinkle with cranberries and pistachios and drizzle with remaining glaze.
• Bake in the hot oven 10 minutes more.

BEEF AND BUTTERNUT SQUASH STEW

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.

SWEET AND SAVORY SQUASH STEW

Steps:

• Be sure to prepare your ingredients ahead of time: cube or chop everything to about the same size--around 1/2 inch or so. First chop the cilantro and cube the apple and set it aside (in the fridge). Peel and cube the sweet potatoes; then the butternut squash, and acorn squash, and set these aside. Chop the cabbage and onion and set these aside. Now cube the ham steak. I like this order because then I don't have to wash the cutting board after prepping the ham, and because I can then add the ingredients to the pot in the reverse order that I chopped them. So:.
• After completing your prep, heat the olive oil in a deep stew pot. When hot, add the cubed ham.
• Once the ham begins to turn golden, add the cabbage and onion. Place the top on this for about 5 minutes, stirring occasionally, to let the cabbage "steam" a bit.
• Add the sweet potatoes and half the amounts of apple juice, brown sugar, and butter. Stir to deglaze and combine, then replace the lid for another 5 minutes.
• Add the butternut and acorn squash and the reserved second halves of the apple juice, sugar, and butter. Then Add the lemon juice, Italian seasoning, chili powder, sage, steak seasoning, and garlic salt. Stir, and reseal for about 10 minutes, or until the squash is tender.
• Add the apple and cilantro, and the garbanzo beans. Stir to combine. Then add the chicken stock to cover--I normally use the entire 32 oz. Re-cover and bring to a simmer.
• Adjust salt, sugar, and other seasonings to taste, then enjoy.

KADDU (SWEET AND SOUR BUTTERNUT SQUASH)

Steps:

• In a large (12-inch) deep sauté pan over medium heat, warm the oil. Once the oil begins to shimmer, add the fenugreek seeds and cook until they start to sputter, which should be within seconds. Reduce the heat to medium-low and swirl in the turmeric. Add the onion and sauté until it just starts to soften, 3 to 4 minutes. Add the ginger, chile powder and asafetida (if using), and cook for 1 minute. Add the butternut squash and salt, cover and cook until the squash is tender, 10 to 15 minutes.
• Stir in the tomatoes, lime juice and brown sugar. Reduce the heat to low, cover and cook until the tomatoes are soft but still retain their shape, about 5 minutes. Remove from the heat. Taste and adjust the lime juice and salt according to taste. Garnish with the cilantro and serve warm.

KHORESH KADOO HALVAII (BUTTERNUT SQUASH STEW)

Steps:

• Heat oven to 425 degrees. Line a baking sheet with parchment paper.
• Bring 2 tablespoons water to a boil in a small saucepan or kettle, or using the microwave, then let stand for 2 minutes to allow the temperature to drop slightly while you grind the saffron. Using a mortar and pestle (or small bowl and the handle of a wooden spoon), grind the saffron with a pinch of sugar to a fine powder (scant 1/4 teaspoon), add the hot water, gently stir, cover and let steep until ready to use.
• Place the butternut squash in a mound in the center of the prepared baking sheet. Add 1 tablespoon oil and 1 teaspoon salt, and season with pepper. Toss to combine. Scatter the squash across the baking sheet in an even layer, and roast for 10 minutes. Flip the squash and roast until golden and almost tender, about 10 minutes more.
• Meanwhile, in a medium pot, heat remaining 1/4 cup oil over medium-high, add the onion and cook, stirring occasionally, until golden brown, 10 to 12 minutes.
• Reduce heat to medium, sprinkle the onion with a little salt, add the turmeric and stir until fragrant, about 30 seconds. Add the chickpeas, season well with salt and pepper, and cook, stirring frequently, until slightly browned and crisp, about 10 minutes. With the back of a wooden spoon, crush a few chickpeas to release their starches. Taste the chickpeas and make sure they're seasoned to your liking.
• Push the chickpeas to the sides and make a little space in the middle of the pot; if the pot is dry, drizzle in a little more oil. Add the tomato paste to the oil to cook off its raw taste, stirring continuously and taking care not to burn the paste, about 1 minute. Mix the tomato paste with the chickpeas, add 2 cups water and bring to a gentle boil, scraping up any bits stuck to the bottom of the pot. Reduce heat to medium-low, and add the prunes and half of the saffron water. Stir, cover and simmer for 10 minutes.
• Add the roasted squash, lemon juice, 1 tablespoon sugar and the remaining saffron water. Gently stir to combine, cover and simmer over low heat until the flavors meld, about 15 minutes. The stew should be saucy but not soupy: add more water if the stew is too thick, or simmer uncovered if it's too loose. Taste for seasoning and add more lemon juice or a little more sugar if needed to balance all the flavors. Serve over rice with herbs, scallions and a dollop of plain yogurt.