Tip: I sometimes buy butternut squash pre-diced and packaged. I think it's a bit more expensive, but a huge time-saver and eliminates the hassle (and risk) of cutting and peeling a butternut squash. I store the diced squash in the freezer and let it thaw before using in a recipe.
Butternut Squash & Kale Stew with Quinoa
- 2 tablespoons avocado oil (or olive oil)
- 1 large onion, diced
- 2 cups cubed butternut squash
- 3 garlic cloves, peeled and minced
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon red pepper flakes (for less heat, use 1/4 tsp.)
- 1 tablespoon Champagne vinegar
- 1 can (14.5 ounces) diced tomatoes
- 4 cups (32 ounces) vegetable broth (My pick: Rachel Ray's veggie broth in a box)
- ½ cup dry quinoa, rinsed
- 2 to 3 cups kale, torn into bite-sized pieces
- Coarse salt and freshly ground black pepper
1) In a Dutch oven, heat the oil over medium heat. Add the diced onion and a pinch or two of coarse salt. Cook, stirring, until onion is soft, about 5 minutes. Add the butternut squash and another pinch of salt and cook, stirring occasionally, for 3 to 4 minutes. Stir in the minced garlic, cumin, coriander and red pepper flakes and cook, stirring constantly, for 1 minute. Add the vinegar and stir.
2) Add the diced tomatoes, broth and quinoa, and a little more salt. Cover and let simmer over low heat until squash is tender and quinoa is cooked, about 30 to 40 minutes.
3) About 5 to 10 minutes before stew is done cooking, add the kale and stir. Taste, season with salt and freshly ground pepper and taste again. This stew is good served with a sprinkling of grated Parmesan cheese on top. Next time I will try adding a 15-ounce can of Navy beans during step 2 for some added protein and texture.
Adapted from Love & Lemons.