Tuesday, November 22, 2011

Greens and Squash

Ooops... I wrote this a while ago and forgot to hit post!

In the interest of bringing some of the color back into the word clouds from my blog, I thought I’d share another recipe. I’m onto the “extended” version of my CSA (an extra three or four weeks at the end of the season), and in a few weeks the frozen CSA will begin, and I’m still pretty overwhelmed with the volume of greens and squash I have at my house. It’s also been getting cooler here, which for me means that it is getting toward one of my favorite times of year: soup season! Soup (and stew, and chili…) season is convenient as well, because nothing freezes and thaws quite like a delicious soup, and nothing is forgiving like a stew recipe in terms of absorbing greens and other miscellaneous vegetables. I enjoy these dishes on their own, or over grains. Most recently I’ve cooked up some barley and farrow, and they are really delicious in or under hearty soups/stews! I tried a new one last night, and was thrilled with how it came out. The recipe didn’t call for greens, but that has never stopped me before. I think the chard was a delicious addition… Enjoy!

Peanut Squash Stew
Adapted from Real Simple
1 cup grain of your choice (farrow and brown rice are excellent options)
2 tablespoons peanut oil
1 large onion, yellow or white, finely chopped
2 tablespoons grated fresh ginger
1 small green chili, serrano or jalapeno, or whatever you have, chopped
3 cloves of garlic, finely chopped
2 teaspoons kosher salt
1.5 teaspoons ground cumin
4 cups vegetable broth or water
2 1/2 cups tomato puree or canned diced tomatoes (roughly one 28 oz can)
1/2 cup peanut butter
1 medium squash (acorn or other firm squash is best, I used what I think is a buttercup squash), cut into 1”-thick slices
2 tablespoons brown sugar
2 16-oz cans black-eyed peas, or 3-4 cups cooked beans
2-3 cups baby chard (I think that’s what I had, I think most kinds of greens would be delicious), sliced into thin strips

Prepare your grain according to the directions. Heat the oil in a skillet over medium heat. Add the onions and cook until tender. Add the ginger, chili, garlic, salt, and cumin, and cook for another few minutes. Add the tomato puree, peanut butter, broth, and sugar, and stir until blended. Add the squash slices and cook over medium heat until the squash is tender, 20-30 minutes depending on the size of the squash. Add the black-eyed peas and greens and heat through. Spoon over the farrow or rice and enjoy. You can also sprinkle peanuts on top as a garnish…

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