Like me and don't know how to peel and cut a butternut squash? Thankfully Cooking Light's got your back. You can click here to learn how to "peel and cut with confidence".
and trips to the pumpkin farm, which I am seeing all over facebook. It is really giving me the urge to go (to the pumpkin farm). I wonder if they do that here in Belgium?!
This would be an ideal aprés-pumpkin farm meal.
A hearty, healthy and satisfying meatless stew option perfect for the chilly Fall nights ahead.
as adapted from Chezus.com
2 T olive oil
1 Butternut Squash, diced
1 red onion, diced
4 cloves garlic, minced
1 t cinnamon
1 1/2 T cumin
1 1/2 T Chili Powder
1/2 t cayenne pepper
1 large can stewed tomatoes
4 c vegetable broth
2 cans chick peas
1 1/2 c spinach
salt and pepper to taste
Chopped fresh Flat leaf parsley (optional)
Heat olive oil in a large dutch oven on medium heat. Add garlic and onion and heat until softened. Add butternut squash and spices. Cook for about 15-20 minutes over medium heat until slightly softened. Add stewed tomatoes, vegetable broth, strained chick peas and parsley. Bring to a boil then reduce. Simmer for 30-45 minutes or longer. Add spinach a few minutes before serving. Salt and pepper to taste.
I served mine on a bed of quinoa, but couscous or even rice would also be great!
The seeds went perfect with a Trappiste Belgian Ale!