Saturday, January 10, 2015

Acorn Squash and Carrot Stew with Quinoa

 I was a bit disappointed to see that my acorn squash in my CSA had a soft spot so I had to turn it into something immediately. I transformed it into this amazing stew.  This is a wonderful recipe to wake up your winter taste buds.

 Peel and seed the acorn squash.  I had 2 of them and used both. I microwaved them for a minute to make peeling them a bit easier.

 Cut them into cubes.

 Saute 1 large onion in 2 T. of olive oil.

 Add:

2 tsp. Hungarian sweet paprika
1 tsp. salt
1 tsp. black pepper
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. turmeric
1/2 tsp. ginger
1/2 tsp. cayenne pepper
a pinch of saffron

Cook this over medium heat for a couple minutes until the spices become aromatic.

 Stir in 3 diced garlic cloves and cook for 1 minute.

 Add 1 cup of water, 2 T. fresh lemon juice, 1-14 oz. can of diced tomatoes and 2 cups of diced carrots.

 Add the cubed acorn squash.

 Add some diced kale if you have it, cover and cook at a simmer until the squash is tender.

 While the stew is simmering, make the quinoa.  Saute 1/2 of a finely diced onion in 1 T. butter and 1 T. oil. Add 1/4 cup finely diced carrot and 2 diced garlic cloves.  Cook until the vegetables start to brown.

 Add 1/2 tsp. salt, 1/2 tsp. turmeric.

 Add 1 cup of rinsed quinoa.

Add 2 cups of water.  Bring to a boil and then cover and turn down the heat and let cook about 20 minutes until the quinoa has absorbed all of the liquid.  Add 1/2 cup chopped fresh cilantro and 2 tsp. diced fresh mint.  Fluff it and place a scoop of it in a bowl topped with the stew.