South American Butternut Squash Stew

Total Time: 1 hr 30 mins Preparation Time: 35 mins Cook Time: 55 mins

Ingredients

• 4 lbs butternut squash (7-8 cups diced)
• 1/4 cup olive oil
• 1 lb link italian sausage or 1 lb chorizo sausage, casing removed
• 4 cups sliced onions
• 6 garlic cloves, sliced
• 14 1/2 ounces diced tomatoes with juice (1 14.50 oz can)
• 1/4 cup low sodium chicken broth
• 1 jalapeno pepper, seeded and minced
• 1 tablespoon minced frech oregano leaves or 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 lb gren beans, stems removed and halved
• 1 1/2 cups frozen corn kernels, thawed
• 2 tablespoons minced fresh cilantro
• kosher salt, to taste
• fresh ground black pepper, to taste
• crumbled feta cheese or crumbled cotija cheese
• roasted suash seeds

Recipe

• 1 peel squash using a potato peeler.
• 2 cut squash in half; remove seeds and reserve to roast.
• 3 dice squash flesh into 1-inch pieces; set aside.
• 4 heat 1/4 cup oil in large pot over medium heat.
• 5 add sausage; cook breaking up chunks with a wooden spoon, until sausage is brown on allsides, about 10 minutes.
• 6 add garlic; cook 1 minute longer.
• 7 stir in squash, tomatoes, broth, jalapeo, oregano, and smoked paprika.
• 8 partially cover pot; reduce heat to medium low.
• 9 cook stew, stirring occasionally, until squash is almost tender, about 20 minutes.
• 10 add beans and corn.
• 11 partially cover pot, cook 10 minutes longer.
• 12 stir in cilantro.
• 13 season stew with salt & pepper. (serve hot sauce on the side).
• 14 to roast squash seeds:.
• 15 preheat oven to 350ºf.
• 16 line a baking sheer with parchment paper.
• 17 rinse reserved seeds to remove any fibrous strands.
• 18 dry seeds with paper towels.
• 19 toss seeds with1 t extra-virgin olive oil; season with salt and pepper.
• 20 roast seeds on prepared baking sheet for 15 minutes.
• 21 garnish:.
• 22 crumbled feta cheese or cotija cheese.
• 23 roasted squash seeds.