Squash Tomato Stew Food

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SLOW-COOKER SQUASH STEW



Slow-Cooker Squash Stew image

Provided by Food Network Kitchen

Time 8h30m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
2 cloves garlic, sliced
2 tablespoons tomato paste
1/4 teaspoon red pepper flakes
1 1/2 cups dried chickpeas, rinsed
1 pound butternut squash, peeled and cut into large pieces
1 bunch Swiss chard, leaves and stems separated and roughly chopped
1 piece parmesan cheese rind, plus grated parmesan for topping (optional)
Kosher salt and freshly ground pepper
Crusty bread and/or lemon wedges, for serving

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 4 to 5 minutes. Stir in the tomato paste and red pepper flakes and cook 1 minute. Stir in 1/2 cup water, scraping up any browned bits. Transfer the contents of the skillet to a 6-quart slow cooker.
  • Add the chickpeas, squash, chard stems (not the leaves), the parmesan rind, if using, 2 teaspoons salt and 7 cups water to the slow cooker. Stir, then cover and cook on low, 8 hours.
  • Just before serving, lift the lid and stir in the chard leaves; cover and continue cooking 10 more minutes. Season with salt and pepper, and stir to slightly break up the squash. Discard the Parmesan rind, if used. Ladle the stew into bowls; top with the grated parmesan, if desired, and serve with bread and/or lemon wedges.

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

PAN-COOKED SUMMER SQUASH WITH TOMATOES AND BASIL



Pan-Cooked Summer Squash With Tomatoes and Basil image

This Provençal summer dish is delightful as a starter or as a side dish with fish, chicken or cooked grains.

Provided by Martha Rose Shulman

Categories     weekday, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 7

2 tablespoons extra virgin olive oil
1 1/2 pounds medium or small zucchini or other summer squash, thinly sliced or diced depending on what shape squash you use
2 garlic cloves, minced
1 pound ripe tomatoes, grated on the large holes of a box grater, or peeled, seeded and diced
Salt
freshly ground pepper
1 to 2 tablespoons chopped or slivered fresh basil (to taste)

Steps:

  • Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy skillet. Add the zucchini. Cook, stirring or shaking the pan, until the zucchini is lightly seared and beginning to soften, three to five minutes. Remove from the pan, and set aside.
  • Add the remaining olive oil to the pan, then the garlic. Cook, stirring, just until fragrant -- less than 30 seconds. Stir in the tomatoes. Cook, stirring, until the tomatoes have begun to cook down, about five minutes. Return the zucchini to the pan, add salt and pepper to taste, and reduce the heat to medium. Cook, stirring often, until the zucchini is tender and translucent and the tomatoes have cooked down to a fragrant sauce. Stir in the basil, and taste and adjust seasonings. Remove from the heat and serve hot, or allow to cool and serve at room temperature.

Nutrition Facts : @context http, Calories 75, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 455 milligrams, Sugar 4 grams

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.

SUMMER SQUASH AND SAUSAGE STEW



Summer Squash and Sausage Stew image

This simple squash and sausage stew represents my idea of the perfect summer supper. It's very comforting, relatively fast, wonderfully flavorful, and helps solve a problem that's existed since neighbors started planting gardens: what to do with all that squash! Serve it with a big slice of crusty bread for dipping into the broth.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h

Yield 4

Number Of Ingredients 13

2 teaspoons olive oil
1 pound andouille sausage, sliced
1 large onion, diced
3 cloves garlic, minced
3 cups chicken broth, or as needed
1 cup crushed tomatoes, such as San Marzano
½ cup diced jalapeno chile pepper
2 pounds assorted summer squash, such as zucchini or yellow crookneck - trimmed and cut into chunks
1 ½ pounds Yukon Gold potatoes, peeled and quartered
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
¼ cup chopped Italian parsley
2 teaspoons freshly shredded Parmesan cheese, or to taste

Steps:

  • Heat olive oil in a large pot over medium-high heat; cook sausage slices until they begin to brown, 3 to 4 minutes. Add onion, reduce heat to medium, and cook until onion becomes translucent, about 5 minutes. Stir in garlic and cook until fragrant, 30 seconds to 1 minute. Add chicken broth, crushed tomatoes, and jalapeno pepper; stir to combine.
  • Bring mixture to a simmer; gently stir squash and potatoes into mixture. Reduce heat to medium-low. Season with salt, black pepper, and cayenne pepper.
  • Simmer stew, uncovered, until potatoes and squash are tender, 30 to 35 minutes. Stir in Italian parsley. Adjust levels of salt, black pepper, and cayenne pepper if needed. Serve in bowls; sprinkle with Parmesan cheese.

Nutrition Facts : Calories 600.9 calories, Carbohydrate 50.6 g, Cholesterol 66.4 mg, Fat 36.1 g, Fiber 7.5 g, Protein 22 g, SaturatedFat 11.7 g, Sodium 1146.1 mg, Sugar 7 g

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

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.

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.

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.

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

SOMALI STEW - MARAQ (PRONOUNCED MAH-RUHK)



Somali Stew - Maraq (pronounced MAH-ruhk) image

This is a wonderfully flavored stew from "Extending the Table". One of my favorites to serve with "Injera" (see my other recipes) Add hot chili peppers or ground red pepper for a spicy stew.

Provided by luvinlif2k

Categories     Stew

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 15

1 onion, chopped
1 -2 tablespoon oil
1 lb stewing beef, cubed
2 large tomatoes, chopped
1 cup squash, cubed
2 -3 okra, sliced
3 carrots, sliced
6 ounces tomato paste
2 cups water, divided (or enough for stew consistency)
1 large potato, cubed
1 large green pepper, chopped
1 tablespoon salt
1 tablespoon ground cumin
2 -3 cloves garlic, minced
1/3-1/2 cup cilantro, finely chopped

Steps:

  • In a large heavy saucepan, saute onion in 1-2 Tbsp.
  • oil.
  • Add and brown beef.
  • Add tomatoes and cook 10 minutes over high heat, stirring occasionally.
  • Add squash, okra, carrots, tomato paste, and 1 c.
  • water.
  • Continue to cook on high 5 minutes.
  • Add potato, green pepper, salt, cumin, garlic, cilantro, and 1 c.
  • water (or enough for thick stew consistency) Simmer until meat and vegetables are tender.
  • Serve over rice or with"Injera- Ethiopian Flat Bread" known as canjeero in Somalia.

SAUTEED SQUASH WITH TOMATOES & ONIONS



Sauteed Squash with Tomatoes & Onions image

My favorite meals show a love of family and food. This zucchini dish with tomatoes is like a scaled-down ratatouille. -Adan Franco, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 6

2 tablespoons olive oil
1 medium onion, finely chopped
4 medium zucchini, chopped
2 large tomatoes, finely chopped
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-4 minutes. Add zucchini; cook and stir 3 minutes., Stir in tomatoes, salt and pepper; cook and stir until squash is tender, 4-6 minutes longer. Serve with a slotted spoon.

Nutrition Facts : Calories 60 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 306mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic exchanges

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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From ambitiouskitchen.com


MOROCCAN BUTTERNUT SQUASH CHICKPEA STEW | VANILLA AND BEAN
Take a deep inhale of deliciousness. Next, pour in the broth, water, tomatoes, carrots, and butternut squash. Stir. Bring to a simmer. Turn to medium low and simmer for 25 minutes, …
From vanillaandbean.com


10 BEST BUTTERNUT SQUASH STEW VEGETARIAN RECIPES - YUMMLY
butternut squash, tomato paste, fresh thyme leaves, vegetable stock and 13 more Black Bean Butternut Squash Stew Healthier Steps green onions, Italian seasoning, collard greens, allspice, vegan bouillon and 10 more
From yummly.com


SQUASH & TOMATO STEW | RECIPE | RECIPES WITH SOY SAUCE, …
Nov 21, 2019 - I just love this simple, yet delicous recipe. It can be a meatless main dish over rice or as a side dish.
From pinterest.com


BUTTERNUT SQUASH STEW WITH TOMATOES AND QUINOA {VEGAN, GLUTEN …
Add butternut squash and mix, cooking for 1-2 minutes. Add quinoa and mix, cooking for 1-2 minutes. Add salt, paprika and cumin. Mix. Add diced tomatoes and mix. Add …
From avocadopesto.com


WINTER ROASTED SQUASH & TOMATO STEW — LETTUCE EAT CAKE
January evenings call for a deeply flavourful and hearty stew. This plant-based meal relies on stewed tomatoes and oven roasted squash to make a next level broth. Organic local …
From lettuceeatcake.ca


MOROCCAN BUTTERNUT SQUASH STEW WITH QUINOA - GIVE IT SOME THYME
Instructions. In a small bowl, combine the salt, paprika, cumin, ginger, cinnamon, cardamom and black pepper. Set aside. Heat oil in a large Dutch oven over medium-high heat. …
From giveitsomethyme.com


BEST LAMB STEW WITH SQUASH & MINT RECIPES - FOOD NETWORK
Trim lamb and cut into 1-inch (2.5 cm) cubes. In large skillet, heat oil over medium-high heat; brown lamb, in batches. Transfer to slow cooker. Step 2. Drain fat from skillet. Fry …
From foodnetwork.ca


CURRIED SQUASH STEW | MYPLATE
Heat a large pot on the stove over medium heat and add oil. Add the onion, garlic and celery and cook about 10 minutes, until the onion is tender. Add zucchini and curry powder and cook for …
From myplate.gov


EGGPLANT, SQUASH, AND CHERRY TOMATO HASH WITH BAKED EGGS
This dish is somewhere between a stew-like ratatouille and a chopped vegetable hash, and it starts with eggplants. Because of their insanely porous, sponge-like structure, …
From seriouseats.com


BUTTERNUT SQUASH & TOMATO POSOLE RECIPE | EATINGWELL
Step 2. Heat oil in a large, heavy pan or Dutch oven over medium-high heat. Add onion and garlic and cook, stirring often, until beginning to brown, 4 to 5 minutes. Add chili powder and cook, …
From eatingwell.com


SQUASH STEW WITH CAULIFLOWER AND TOMATOES – MARIQUITA FARM
Bring to a boil, cover, lower heat and simmer slowly until the squash is tender, about 20 minutes. Stir regularly so the mixture doesn’t char on the bottom of the pot. Run almonds and sesame …
From mariquita.com


STEW SQUASH RECIPES ALL YOU NEED IS FOOD
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 …
From stevehacks.com


HEIRLOOM TOMATO AND YELLOW SQUASH SALAD WITH BASIL | STEW …
Kosher Salt, to taste. Pepper, to taste. 1 bunch Basil. Directions. In a small bowl, whisk together the apple cider vinegar and olive oil. Season to taste with salt and pepper. In a large bowl, …
From stewleonards.com


MOROCCAN BEEF AND SQUASH STEW - STEVEN AND CHRIS
Stir in garlic, tomato paste and squash before adding in the beef stock. Bring up to a bubble before reducing heat to low. Let simmer for one hour. Bring up to a bubble before …
From cbc.ca


EGGPLANT, SQUASH, AND CHERRY TOMATO HASH WITH BAKED EGGS RECIPE
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The …
From seriouseats.com


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