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: www.nourishingmeals.com