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Winter squash, hot dish

Now that the winter squash crop has arrived on the market you’ll want to get the most from this nutrient-packed vegetable.

Now that the winter squash crop has arrived on the market you’ll want to get the most from this nutrient-packed vegetable.

Winter squash can be baked, steamed, boiled, stewed or for convenience, microwaved. The following recipes use different varieties of squash.

West Indian Chicken and Squash
Makes 6 servings

INGREDIENTS:
• 30 ml (2 tbsp) vegetable oil
• 500 ml (2 cups) chopped onion
• 2 cloves garlic, minced
• 15 ml (1 tbsp) tomato paste
• 20 ml (4 tsp) mild curry powder
• 1 ml (1/4 tsp) ground cloves or allspice (optional)
• 750 ml (3 cups) chopped tomatoes
• 500 ml (2 cups) chopped sweet red and yellow pepper
• 125 ml (1/2 cup) chicken broth
• 1.25 kg (2 4/5 lb) chicken drumsticks and boneless skinless chicken thighs
• 1 l (4 cups) cubed (2 cm/-inch) peeled squash (such as butternut or hubbard or pie pumpkin
• Salt and pepper

METHOD:
In Dutch oven, heat oil over medium heat. Add onion; cook, stirring occasionally, for 5 minutes or until softened. Stir in garlic; cook for 1 minute. Stir in tomato paste, curry powder and cloves, if using; cook for 1 minute.

Stir in tomatoes, red and yellow peppers and broth; bring to boil over high heat. Add chicken and squash; cover and simmer, stirring occasionally for about 30 minutes, or until chicken is cooked through and squash is tender. Season with salt and pepper to taste.

Squash companions


• Add some peeled and diced butternut squash to chili, soups and stews.

• Add peeled, shredded winter squash to pancake batter.

• Make a sauce of pureed winter squash and grated Parmesan cheese to serve over pasta.

• Cook chunks of winter squash with sugar, raisins, red pepper and spices until tender. Serve as a chutney with meats or poultry.

– Vegetables For Vitality, from Reader’s Digest.

 
 
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