Stew > Vegetarian Stews > Butternut Squash Stews

Tumazzu and Butternut Squash Stew Recipe

Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 pound butternut squash, peeled and diced
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 cup water
- 1/2 cup Tumazzu cheese, crumbled
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste

Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons

Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
3. Add the diced butternut squash, canned tomatoes, chickpeas, water, Tumazzu cheese, dried oregano, smoked paprika, salt, and pepper to the pot.
4. Stir everything together until well combined.
5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, or until the butternut squash is tender.
6. Serve hot and enjoy!


Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for sautéing, then low heat for simmering.
Serving size:
This recipe serves 4-6 people.

Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 35g
Protein: 9g
Fiber: 9g

Substitutions for ingredients:
- You can use any type of winter squash instead of butternut squash.
- If you don't have Tumazzu cheese, you can use feta cheese or goat cheese instead.
- You can use any type of canned beans instead of chickpeas.

Variations:
- Add some chopped kale or spinach to the stew for extra nutrition.
- Use vegetable broth instead of water for a richer flavor.
- Add some diced carrots or sweet potatoes for more vegetables.

Tips and tricks:
- To make the stew thicker, you can mash some of the butternut squash with a fork or potato masher.
- If you like your stew spicier, add some red pepper flakes or cayenne pepper.
- Serve the stew with some crusty bread or over a bed of rice or quinoa.

Storage instructions:
Store any leftover stew in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.

Presentation ideas:
Serve the stew in bowls and garnish with some fresh herbs, such as parsley or cilantro.

Garnishes:
Fresh herbs, such as parsley or cilantro.

Pairings:
This stew pairs well with a crisp green salad and a glass of red wine.

Suggested side dishes:
Crusty bread, rice, or quinoa.

Troubleshooting advice:
- If the stew is too thick, add more water or broth to thin it out.
- If the stew is too thin, let it simmer for a bit longer to thicken up.

Food safety advice:
Make sure to cook the stew until the butternut squash is tender and the internal temperature reaches 165°F to ensure it is safe to eat.

Food history:
Tumazzu cheese is a traditional Sicilian cheese made from sheep's milk. It has a tangy, slightly salty flavor and crumbly texture.

Flavor profiles:
This stew is savory, slightly sweet, and has a hint of smokiness from the paprika.

Serving suggestions:
Serve the stew hot in bowls with some crusty bread or over a bed of rice or quinoa.

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Taste: Savory, Sweet, Earthy, Nutty, Spicy