SQUASH STEW
One
of the delights of fall and winter is the variety of squash available
in Nova Scotia. Butternut squash is often available already peeled.
Here is a dish to serve when a vegetarian comes to visit, but it is
great for everyone!
1 lb butternut squash, peeled, seeded and cubed.
1 Tbsp. butter
1 onion, coarsely chopped
1 carrot, peeled and thinly sliced
1 celery rib, thinly sliced
3 cloves garlic (or to taste)
2 Tbsp chopped parsley
2 tsp ground cumin
1 tsp freshly grated ginger
1 16 oz. can white kidney beans
Steam squash ubtil tender, about 10-12 minutes. Reserve water from
steamer.
Melt butter in a heavy skillet over medium heat. Add onion, carrot,
celery, and garlic. Cover skillet and cook 10 minutes, stirring
occasionally, until onion is tender. Fold in squash and remaining
ingredients. Add salt and pepper to taste. Simmer 5 or 10 minutes,
adding reserved liquid as needed to keep the mixture from drying
out.
This recipe is from www.hortns.com
Use Nova Scotia fruit
and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a
previous Recipe of the Week, look under individual vegetables in the
"What
We Grow" section of the Consumer Page. BACK
TO CONSUMER PAGE