Friday, October 12, 2012

Sweet and Spiced Butternut Squash Stew

Easy and satisfying vegan dish with all the flavors of autumn. Adjust the spices to your liking (think cumin, turmeric, curry).

Serves 4
  • 1 28 oz. can diced tomatoes = 1 boite de tomates concassées (800 g.)
  • ½ cup currants or raisins = 70 g de raisins secs
  • ½ teaspoon ground ginger = ½ cuillère à café de gingembre
  • ½ teaspoon ground cinnamon = ½ cuillère à café de canelle
  • ½ teaspoon ground nutmeg = ½ cuillère à café de noix de muscade
  • Dash ground coriander = une pincée de coriandre
  • Salt and pepper = sel et poivre
  • ½ red onion, cut into wedges = ½ oignon violet, coupé en demi-lunes
  • 1 medium butternut squash, peeled, seeded and cut into 1” chunks = 1 courge butternut, épluchée, dépépinée et coupée en morceaux de 2-3 cm
  • 1 tablespoon brown sugar = 1 cuillère à soupe de cassonade

Place the tomatoes (and their juices) in a 6-qt slow cooker. Add the raisins,spices, salt and pepper.

Add the onion and squash, sprinkle brown sugar over the top. Cover and cook until squash is tender, about 5 hours on low or 3 hours on high.

Ladle into bowls and serve with crusty bread. Enjoy!

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