I feel I should preface my very first food article by admitting to all you eager foodies out there that I have an uncanny appetite for squash. Butternut squash, acorn squash, circus squash, summer squash, pumpkin squash—you name it, I’ll eat it.
It may have something to do with my fondness for fall, seeing as most of these delectable vegetables make their appearance at the Farmers’ Market ’round ’bout September. Yet there is nothing like roasting a plump acorn squash, after spending hours in the depths of Memorial Libraries’ stacks, topped with my new favorite spread: pumpkin butter.
In the weeks ahead, I will do my darndest to take into consideration that most people do not share my zeal for all things squash, and provide my faithful readers with a diverse repertoire of recipes to dazzle your friends and family with. However, in light of it still being October and in an attempt to promote eating seasonally, I present to you a wholesome stew with an after-kick that will transform the way you think about butternut squash.
My mother, quite familiar with this ongoing love affair, graciously shared this recipe with me a couple of weeks ago. I would describe this stew like “everything but the kitchen sink” cookie and bar recipes—the ingredient list seems a bit peculiar, but the medley of flavors is sensational. The chickpeas and squash make the dish a bit heartier than the traditional celery, tomatoes, carrots and meat combo found in most stews. What really gives this dish the extra oomph, though, is the lemon juice and garam masala—they cut through the spiciness of the red pepper, brighten up the chicken and bring out the natural sugars in the vegetables. And if you’re like me and are cooking for one, this recipe serves “four to six” so you should at least get about two nights worth of dinner out of it.
I suggest heating up a piece of naan bread in the oven for dipping into excess juices—they’ll tantalize your taste buds with the savoriness of the chicken, tomatoes and spices and leave a delightful hint of sweetness from the butternut squash and carrots for you to relish after your last bite. For all you vegetarians out there, have no fear—this scrumptious stew will satisfy anyone’s palate even without the chicken.
Warning: if you are not accustomed to eating a sizable amount of chickpeas, they have lots o’ fiber—ergo, they expand in your stomach and have been known to induce unpleasant gas. I’d advise saving this one for a night in with your chums. It’d be unfortunate to find yourself bustin’ a move on some wickedly hot dude/chick at Chasers, only to find yourself desperately trying to blame the frightful smell on the poor sucker standing nearby.
On that note, I encourage everyone and anyone to try this recipe while butternut squash is still in season. As Paula Dean always says, “I send y’all love and best dishes, from my kitchen to yours.”
Have any great recipe requests for Rebecca to try out? Send them her way at alt2@wisc.edu.
Moroccan tagine
Ingredients
1 tablespoon olive oil
2 skinless, boneless chicken breast halves, cut
into chunks
1/2 onion, chopped
3 cloves garlic, minced
1 small butternut squash, peeled and chopped
1 (15.5 ounce) can garbanzo beans, drained and rinsed
1 carrot, peeled and chopped (if you’re using baby carrots, it’s about a cup)
1 (14.5 ounce) can garlic-roasted diced tomatoes, with juice
1 (14 ounce) can chicken broth
1 tablespoon sugar
1 tablespoon lemon juice
Salt and black pepper to taste
1 teaspoon ground garam masala
A dash or two (or three) cayenne pepper
Directions
1) Heat the olive oil in a large skillet or wide pot over medium heat.
2) Cook the chicken, onion and garlic for about 15 minutes or until browned.
3) Mix the butternut squash, garbanzo beans, carrots, tomatoes, chicken broth, sugar and lemon juice into the skillet/pot. season with the salt, black pepper, garam masala and cayenne pepper. Be careful with the salt, the diced tomatoes and broth are salty, so don’t go too ham.
4) Bring the mixture to a boil. Continue cooking about 30 minutes or until vegetables are tender.
Rating: 4.75 stars
Serves: 4-6
