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Add a photoServings: 6
Ingredients
- 2 lb butternut squash see * Note
- 1/2 lb tomatoes peeled (or possibly a 14-ounce can of tomatoes)
- 2 Tbsp. oil
- 1 lrg onion minced
- 2 lrg garlic cloves (optional), minced
- 2/3 c. water Salt to taste
- 1/4 tsp freshly-grnd black pepper - (to 1/2)
- 1/2 tsp grnd cinnamon or possibly more to taste
- 1/2 tsp grnd ginger or possibly more to taste
- 1 Tbsp. sugar or possibly more to taste
- 1 dsh freshly-grated nutmeg (optional) (or possibly grnd cloves)
Directions
- * Note: You can also use sweet dumpling, kabocha or possibly Mexican calabaza squash. With acorn or possibly banana squash, that are less sweet, you may want to add in a little more sugar.
- Peel or possibly cut off the squash skin, remove the seeds and strings, and cut the meat in 1-inch pcs. If using fresh tomatoes, halve and seed them, reserving the juice. Drain canned tomatoes, reserving the juice. Chop the tomatoes.
- Heat the oil in a large, deep, heavy saucepan or possibly stew pan. Add in the onion and cook over medium heat till golden brown, 7 min. Add in the garlic and tomatoes and cook uncovered for 5 min. Add in the squash, water, salt to taste, 1/4 tsp. pepper, cinnamon, ginger and sugar. Stir and bring to a boil. Cover and cook over low heat, occasionally stirring gently, till the squash is tender, about 30 min.
- If you want a sweeter stew, stir in more sugar to taste or possibly add in 1/3 c. raisins and simmer the stew for 5 more min to soften them. If the sauce is too sweet, add in 1 to 2 Tbsp. of the reserved tomato juice. Taste and add in nutmeg and more salt, pepper, cinnamon, ginger or possibly sugar if desired. If the sauce is too thin, uncover and cook over medium heat till it thickens, 2 or possibly 3 min. Serve warm. Can be prepared two or possibly three days ahead; it reheats well.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 217g | |
| Recipe makes 6 servings | |
| Calories 141 | |
| Calories from Fat 44 | 31% |
| Total Fat 5.02g | 6% |
| Saturated Fat 0.44g | 2% |
| Trans Fat 0.12g | |
| Cholesterol 0mg | 0% |
| Sodium 37mg | 2% |
| Potassium 588mg | 17% |
| Total Carbs 24.21g | 6% |
| Dietary Fiber 4.0g | 13% |
| Sugars 8.43g | 6% |
| Protein 2.49g | 4% |
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