We Cook! Squash Stew with Warm Spices and Spinach – Alison Mountford

by Alison Mountford, contributing chef

Ingredients

2 tablespoons olive oil

1 yellow onion

1 acorn squash

1 pound russet potato

2 cloves garlic

1” fresh ginger

1 teaspoon Kosher salt

1 1/2 teaspoons ground cumin

1 teaspoon ground coriander

1/4 teaspoon ground cinnamon

2 Tablespoons tomato paste

1 teaspoon apple cider vinegar

1 15-oz can garbanzo beans

4 cups water

4 cups fresh baby spinach

¼ cup Greek yogurt (optional for serving)

4 naan or pita (optional for serving)

Instructions

CHOP

1. Mince the onion. Mince the garlic and ginger.
2. Peel, halve, and scoop seeds from the squash. Dice.
3. Peep and dice the potatoes.

SAUTE

1. Over medium heat, warm the olive oil, then sauté the onions, garlic and ginger (if using) for about 5 minutes or until they’re a bit tender and picking up some golden brown color.
2. Add all of the spices and stir well for 30 seconds. Add the tomato paste and incorporate it into the spices, cooking it on the bottom of the pan for 60 seconds.

SIMMER

1. Add the chopped squash and potato. Add the water and the entire can of garbanzo beans including the liquid. Bring to a full boil, then reduce to a simmer. Stir occasionally and cook for about 30-40 minutes or until the squash is tender.

SPINACH

1. Stir in the spinach until it just begins to wilt. Add the cider vinegar and do a final taste test. Add more salt if needed.

SERVING

1. Serve in deep bowls with slices or naan or pita. If desired, top with a dollop of Greek yogurt.

___

To download and print this recipe: https://rinewstoday.com/wp-content/uploads/2023/03/Squash-Stew.pdf

__

Find other recipes from Alison, here: https://rinewstoday.com/alison-mountford/

Chef Alison Mountford is the founder of Ends+Stems – which is a meal planning membership and recipe website to reduce food waste. “Chef Alison” also hosts a series of online courses for easier weeknight meals and feeding picky eaters with less stress. Alison began in 2005 as a personal chef and caterer in San Francisco but she recently returned home to Rhode Island!

She is passionate about helping families eat well together, with less frustration. Alison is often hired as a speaker to share about household food waste, feeding busy families, and sustainability in the kitchen; she’s appeared many times on The Rhode Show and other podcasts and webinars.

Alison is also the Market Coordinator at Hope & Main – Rhode Island only culinary incubator – where she loves helping new food businesses expand their social media, brand, and increase sales at the farmer’s markets!