Ingredients with Measurements:
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1 tablespoon paprika
- 1 tablespoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 butternut squash, peeled and cubed
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 jalapeño pepper, seeded and chopped
- 1/2 cup chopped fresh cilantro
- 2 tablespoons lime juice
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender (optional)
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add chopped onion and minced garlic and sauté until onion is translucent, about 5 minutes.
3. Add vegetable broth, diced tomatoes, coconut milk, paprika, cumin, salt, and black pepper. Stir to combine.
4. Add cubed butternut squash, sliced red and yellow bell peppers, and chopped jalapeño pepper. Stir to combine.
5. Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until vegetables are tender.
6. If desired, use an immersion blender to blend some of the vegetables to thicken the sauce.
7. Stir in chopped cilantro and lime juice.
8. Serve hot with rice or bread.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 230
Fat: 14g
Carbohydrates: 26g
Protein: 4g
Fiber: 6g
Sugar: 9g
Sodium: 660mg
Substitutions for ingredients:
- Butternut squash can be substituted with any type of winter squash.
- Vegetable broth can be substituted with chicken broth or water.
- Jalapeño pepper can be substituted with any type of chili pepper.
Variations:
- Add shrimp or fish for a seafood version.
- Use different types of vegetables, such as zucchini or eggplant.
- Add a splash of white wine for extra flavor.
Tips and tricks:
- Use a sharp knife to peel and cube the butternut squash.
- Adjust the amount of jalapeño pepper to your desired level of spiciness.
- Serve with a squeeze of lime juice and extra cilantro on top.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of fresh cilantro on top.
Garnishes:
Fresh cilantro, lime wedges
Pairings:
- Rice or bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Grilled corn on the cob
Troubleshooting advice:
- If the sauce is too thin, use an immersion blender to blend some of the vegetables to thicken it.
- If the sauce is too thick, add more vegetable broth or water to thin it out.
Food safety advice:
- Make sure to cook the vegetables until they are tender and the sauce is heated through.
- Store leftovers in the refrigerator and reheat thoroughly before eating.
Food history:
Moqueca de Abóbora is a traditional Brazilian dish that originated in the state of Bahia. It is a vegetarian version of the seafood stew, Moqueca de Peixe.
Flavor profiles:
Moqueca de Abóbora is a savory and slightly sweet stew with a hint of spiciness from the jalapeño pepper. The coconut milk adds a creamy and tropical flavor.
Serving suggestions:
Serve hot with rice or bread and a side salad for a complete meal.
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Region: Brazilian