Butternut Squash Stew with Pepitas and Quinoa

Butternut Squash Stew with Pepitas and Quinoa 
adapted from This Site


1 medium butternut squash, cut into 1-in pieces
1 yellow onion, diced
1/2 anaheim chile, diced
3 cloves garlic, minced
3 cups chicken broth
2 Tbsp balsamic vinegar
3/4 lb diced tomatoes
2 Tbsp ground, unsweetened chocolate
1/2 tsp cinnamon
1/2 tsp chipotle powder
1/4 tsp cayenne pepper
1/2 cup toasted pumpkin seeds cilantro, chopped, for garnish olive oil for cooking
salt + pepper to taste

2 cups cooked quinoa (brown rice and many other grains would also work)

Warm a large, heavy bottomed pot over a medium flame. When hot, add the oil and allow it to heat. Add about half of the butternut squash – enough to fill but not crowd the bottom of the pan. Quickly toss them in the oil and then let them sit and develop a brown crust, about 5-7 minutes per side. When nicely browned, flip the squash and repeat. When the squash are ready, remove from heat and reserve. Repeat with the remaining squash.

Add the onion and garlic to the pan, adding a little oil if necessary, and cook until soft, about 5 minutes. Stir frequently to prevent garlic from burning.

Add about one cup of the broth and use this to deglaze the pot, scraping anything stuck to the bottom with a wooden spoon. Add the tomatoes with their juices, along with the unsweetened chocolate, cinnamon and chipotle, and stir. Let this simmer for a few minutes, stirring occasionally.

 Finally, return the squash to the pot, along with the remaining vegetable or chicken stock and balsamic vinegar, and simmer over a low heat for 15-20 minutes. Add salt and pepper to your liking. Spoon quinoa into bowls and top with the squash stew. Garnish with pumpkin seeds and cilantro. (Derek also drizzled with some good EVOO).