Friday, December 5, 2008

Spicy Butternut Squash Stew

The other night Tom began preparing dinner by making his favorite Quinoa Black Bean Salad (recipe in the cookbook). I usually like to serve it along side some steamed winter squash for a light meal. But it was chilly out and I was craving something a little denser, with more, salt, spice, and fat! I had a flash picture in my mind of what I wanted. I always try to keep ingredients stocked in my pantry so I can create a recipe on a whim. And luckily I had everything I needed.

Since Tom had everything prepped for the quinoa salad I asked him to peel the squash. While he was busy with that and the kids were all happily playing I began with the rest of the stew. I started cutting an onion. And then heated my large, heavy-bottomed (11-inch) stainless steel skillet over medium heat. I tossed in some whole cumin seeds and toasted them for about 60 seconds. Then added the oil and onion, more spices, some chopped jalapeno pepper, the chopped squash, a can of fire roasted tomatoes, and some sea salt and water. After it had simmered for a while the whole house smelled like a Mexican restaurant.

We all sat down to a candlelit dinner and enjoyed our simple, yet very satisfying meal of Quinoa Black Bean Salad and Spicy Butternut Squash Stew with sliced avocados on the side.

Spicy Butternut Squash Stew

2 to 3 teaspoons whole cumin seeds
2 to 4 tablespoons extra virgin olive oil
1 large onion, chopped
6 cloves garlic, crushed
1 teaspoon dried oregano
1/2 teaspoon cinnamon
pinch cayenne pepper
1 large jalapeno pepper, seeded and diced
2 medium butternut squash, peeled, seeded and chopped
one 14-ounce can fire roasted crushed tomatoes
2 cups water
sea salt to taste (2 teaspoons or so)

Heat a large skillet or pot over medium heat. Add the cumin seeds and toast for about 60 seconds. Then add the olive oil and onions and saute for about 5 minutes or until soft. Add garlic, oregano, cinnamon, and jalapeno. Saute for a minute more. Then add the squash, tomatoes, water, and salt. Stir, then cover and simmer for about 20 to 30 minutes or until squash is tender. Taste and adjust salt or seasonings if necessary. Source:

About the Author

Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole foods diet. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Connect with her on Facebook, Twitter, Pinterest, and Instagram!

1 comment:

  1. Awesome blog, hope to be a regular poster here. I've got my own here please do check it out thanks.


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