This time of year, I love to eat butternut squash. It’s sweet, orange flesh can be presented in so many different forms. I usually make a mock mac & cheese with a roasted butternut squash sauce on brown-buttered spaetzle. Last night, we had an impromptu vegetable stew.
The base was celery (1 stalk), carrot (1), parsnip (2), and onion diced into a fair size. I sautéed them in olive oil until the onions were translucent. In went in chicken broth and chopped herbs (I had lavender, sage, and thyme from the garden yet). While this was cooking down, I had peeled and cubed a large squash and roasted at high temp in the oven. I pulled some Swiss chard from the garden that I had blanched and frozen and chopped that up into the stew. Finally, I wanted some sort of starch. I grabbed a half cup of Israeli couscous and toasted in olive oil before dropping into the liquid. In total, this dinner was done in less than an hour…including the biscuits you see on the side of the soup bowl.
Can’t wait to try some variations on this in the future. Especially since I have half of the roasted squash left in the refrigerator!