Butternut Squash Stew

By mm_food4me

Inspired by OttoLenghi's Chickpea Stew

Ingredients

• 1 1/2 lb butternut squash, peeled and cut into chunks
• 1 yellow onion, small dice
• 2 tomatoes, chopped, keep the skin and seeds
• 2 cans (14 oz each) chick peas
• 2 tablespoons olive oil
• 3 tablespoons madras curry powder
• 2 cups vegetable stock
• 1 1/2 teaspoons kosher salt
• 1 teaspoon pepper
• 3 cups spinach, washed and dried

Preparation

Step 1

In a large dutch oven heat the olive oil over low heat. Add the onion, stir, and cook until soft; about 7 minutes. Add the butternut squash, stir, and cook for 15 minutes. Stir in the curry powder, salt and pepper. Add the tomatoes, vegetable stock and chick peas, stir, and cook for 20 minutes. Before serving, stir in the spinach, and gently heat for a 2 minutes. You want the spinach slightly wilted and still very green. Serve. Eat.