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Squash Stew

Nothing says autumn like a hearty bowl of Butternut Squash Stew! Easy to make and feeds a crowd, enjoy this festive weeknight meal with friends and family and get into the holiday spirit.

Squash Stew

Serves : 4 – 6
Prep Time : 15 MINUTES
Cooking Time : 45 MINUTES

Ingredients

  • Vegetable Oil – for frying
  • Red/White Onion – 1 Large, finely chopped
  • Minced Beef – 250g
  • Tomato – 5, peeled & chopped
  • Tomato Paste – 1 tbsp
  • Butternut Squash – 1 kg, cubed
  • Aubergine – 1 Medium, cubed
  • Red Capsicum – 1 Medium, cubed (optional)
  • Garlic – 5 Cloves, crushed
  • Dried Mint – 1 tsp
  • Pomegranate Molasses – 1 tbsp, or substitute with 3 tbsp lemon juice
  • Salt – to taste

    • Method

    – In a large pot, over low heat, add the oil and onion and stir until golden.

    – Add the meat and stir until for 5 minutes, then add the tomatoes, tomato paste, chickpeas and enough water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, approximately 10 minutes.

    – Add the squash, eggplant, red capsicum, garlic and mint. Simmer for 30 minutes, until the squash is cooked and soft. Add the molasses (or lemon juice), and simmer for another 5 minutes.

    – Serve warm with rice or burghul.


    (*) Pantry recipes can be found in the yufeed app

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