This is a warm, hearty stew with a little heat to keep you cosy on a cool night. Butternut is such a great source of beta carotene, and holds it’s form well in this dish. Make a double batch on the weekend for an easy and delicious packable lunch during the week. The farm crew really loves it for lunch on a cold fall day! This recipe and other great seasonal dishes can be found in The Homegrown Paleo Cookbook.
Butternut Squash Stew with Pork and Spinach
Author: Diana Rodgers
Recipe type: Soup
Serves: 5
Ingredients
- 1 pound ground pork
- 1 onion, diced
- 4 cloves garlic, minced
- 1 teaspoon minced fresh ginger
- ½ teaspoon red pepper f lakes
- ½ teaspoon smoked sweet paprika
- ½ teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 1 teaspoon ground fennel seeds
- ⅛ teaspoon ground cloves
- 1?2 teaspoon ground white pepper
- ¼ teaspoon sea salt
- 1 medium-sized butternut squash, peeled, seeded, and cut into 11?2-inch cubes
- 1 (14½-ounce) can diced tomatoes
- 1 quart homemade chicken stock (page 240)
- 2 heaping tablespoons tomato paste (1/2 of a 6-ounce can)
- 2 quarts chopped spinach (about 6 ounces spinach leaves)
- 3 tablespoons minced fresh mint, for garnish
- 3 tablespoons minced fresh cilantro, for garnish
- 3 tablespoons minced fresh basil, for garnish
Instructions
- In a large soup pot over medium heat, brown the pork, breaking it up into small pieces with a spatula as you go. Drain off the fat.
- Add the onion, garlic, ginger, spices, and salt and cook for about 10 minutes or until the onion is soft.
- Add the squash, tomatoes, chicken stock and tomato paste and simmer, uncovered, for about 1 hour on low heat. This will reduce the stock and make the soupy mixture more like a stew.
- Remove from the heat and stir in the spinach. As soon as the spinach is wilted, serve and garnish with the fresh herbs.
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