Ah, wonderful winter comfort food.
My good friend, Carly, hosted us for dinner one evening, and made this tantalizing dish that dazzled our taste buds, and filled our tummies with a winter warmth that is only rivaled by a roaring fireplace.
(Start Tangent: If you’re ever in Oxford, you have to check out The Old Parsonage. In the waiting area, they have the most amazing fireplace that I am in love with. The entire place smells of burning wood (in a good way) and their afternoon tea is a delight. End Tangent).
This is a very simple dish to prepare, and it keeps well in the fridge. And, even if I don’t know what ‘whatsit’ means, I do know that when I make this at home, everyone is happy.
BUTTERNUT SQUASH STEW WHATSIT
- 1 Butternut Squash (Can be any size)
- 2 Tbsp Olive Oil
- 1 Onion, diced
- 2 Cloves Garlic, finely chopped
- 1/4 tsp Cayenne Pepper
- 1/8 tsp Ground Cinnamon
- 1/2 tsp Cumin
- 1 16 oz can of diced tomatoes
- 1/3 cup of raisins
- 32 oz veggie stock
- 1 16oz can of chickpeas, drained
- 1 1/2 tsp salt
Halve and peel squash. Remove seeds and cut into 1″ chunks. Heat oil in pot over medium heat. Add onion and cook 5 minutes. Add garlic, cayenne, cinnamon, nutmeg, and cumin and cook 1 minute. Stir in squash, tomatoes, raisins, stock, chickpeas, and salt. Simmer until squash is tender, about 30 minutes. Serve on a bed of rice. You can add meat to this dish as well.
Enjoy the winter comforts. I’m back to fireplaces and winter hibernation.