Chilean Harvest Stew with Butternut Squash and Beans

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups/600g) 1 butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups/600g)
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 cup (200g) cooked cannellini beans 1 cup (200g) cooked cannellini beans
• 4 cups (960ml) vegetable broth 4 cups (960ml) vegetable broth
• 1 cup (240ml) water 1 cup (240ml) water
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 8g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent.
2. 2.
   Add the butternut squash cubes to the pot and cook for about 5 minutes, stirring occasionally, until they start to soften.
3. 3.
   Sprinkle the paprika, cumin, and dried oregano over the squash, and stir well to coat the vegetables with the spices.
4. 4.
   Add the cooked cannellini beans, vegetable broth, and water to the pot. Season with salt and pepper to taste.
5. 5.
   Bring the stew to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the butternut squash is tender.
6. 6.
   Taste and adjust the seasoning if needed. Serve the stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Butternut squash — To make peeling and cutting easier, you can microwave the whole squash for a few minutes to soften the skin. Be cautious when handling hot squash.
• Cannellini beans — If using canned beans, rinse them thoroughly to remove excess sodium and starch.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or red pepper flakes.
• Serve the stew with a side of crusty bread or rice to soak up the flavorful broth.
• If you prefer a smoother texture, use an immersion blender to partially puree the stew before serving.
• Feel free to add other seasonal vegetables like corn or bell peppers for extra color and flavor.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.

Serving advice

Serve the Chilean Harvest Stew in deep bowls, garnished with fresh cilantro. Accompany it with warm crusty bread or a side of fluffy white rice for a complete and satisfying meal.

Presentation advice

To enhance the presentation, sprinkle some additional paprika and a few cilantro leaves on top of the stew just before serving. The vibrant orange color of the butternut squash and the green cilantro garnish will make the dish visually appealing.