I am a big fan of butternut squash, since it’s such a versatile ingredient in the pantry, lasts a long time, and is handy when you want to make something quick. Personally, I prefer butternut squash over pumpkin, as it is less sweet and keeps its form better in stews. I like to use it in curries, as it gives a touch of sweetness that balances the spiciness of the dish.
In this simple yet flavourful stew, I wanted to make sure my two toddlers could enjoy it with us, so I added cumin seeds and turmeric, but not curry powder, so it’s mild in heat yet flavorful.
Makes about 5 cups
1 tsp finely grated ginger
2 small garlic cloves, minced
1 small yellow onion, finely chopped
2 cups cubed peeled sweet potato
2 cups cubed peeled butternut squash
1 cup soaked raw chickpeas
1 x 500ml coconut milk
1-2 tsp turmeric
1 heaping tsp cumin seeds
1 tbsp corn starch
Salt and pepper to taste
Heat 2 tbsp of light olive oil in a 4-quart cast iron pot on medium. Sauté onion, garlic and ginger. Season with salt, then add cumin seeds and turmeric. Stir to combine and cook until spices are fragrant, about 2 minutes.
Add sweet potato and butternut squash. Add chickpeas and stir with spatula until everything is well combined.
Add coconut milk, and once the mixture starts to boil, turn heat down to simmer until sweet potato, squash and chickpeas are soft but not mushy, about 30-45 min.
Serve warm with steamed rice.
Stew can be stored in airtight containers in freezer for up to 2 months.