Butternut Stew with Pork and Spinach
This warm and comforting dish is perfect to come home to on a cold night. It’s got just the right amount of smoky heat from the chili and paprika. Butternut squash is a nutrient dense source of starch, being a fantastic source of Vitamin A, C, and the minerals Potassium and Manganese. Add spinach to the mix, and you’ve got more Vitamin A, in addition to lots of Vitamin K, Folate, and a host of minerals. I look forward to the cooler months so I can make rich, soothing food like this to nourish my family.
Serves 5 (makes about 2 ½ QTS)
1lb ground pork
1 onion, diced
4 cloves garlic, minced
½ tsp red pepper flakes
½ tsp smoked paprika
½ tsp cumin
½ tsp cinnamon
1 tsp fresh ginger
½ tsp white pepper
¼ tsp sea salt
1 tsp ground fennel seeds
2 ground cloves (about 1/8 tsp)
½ butternut squash, cut into 1 ½ inch cubes
1 14.5 oz can diced tomatoes
1 QT homemade chicken stock
½ of a 6oz can of tomato paste (about 2 heaping TBS)
2 QTS loosely packed spinach (about 6oz), diced
3 TBS each minced fresh mint, cilantro and basil
- In a large soup pot, sauté the pork, onion, garlic and spices.
- Cook for about 10 minutes or until the onion is soft.
- Add the squash, tomatoes, chicken stock and tomato paste and simmer for about one hour on low heat.
- Remove from heat and stir in the spinach. After the spinach is just wilted, serve and garnish with the fresh herbs.