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Wednesday, November 18, 2009

My Heart is Squishy for Squash

I must be a grown up now. I not only like most vegetables... I LOVE them. I crave them. I look forward to eating them. Heavens, what's happened to me?! I was the kid who hated carrots passionately (ok, so... I still do hate raw or cooked carrots by themselves) and successfully lived my entire childhood never ever having eaten brussel sprouts, eggplant, kale, kohlrabi, turnips, radishes, any squash other than zucchini... the list goes on and on. We basically grew up on Birdseye frozen peas, corn and beans. Didn't everyone?

The two crispers in my fridge can barely close each week now with all my blessed vegetables. The other night I made this stew. I got the recipe from Fairview Gardens... who apparently got it from Bon Appetit magazine... who perhaps got it from Epicurious? I wonder if there are any truly original recipes anymore.

All I know is that this was DELICIOUS. Insanely so.

Winter Squash & Chicken Stew with Indian Spices (Bon Appétit | November 1995)

Yield: Serves 6


2 teaspoons olive oil
6 chicken thighs, skin removed (I used 2 cage free chicken breasts -- but if you don’t eat meat, feel free to omit)
1 1/3 cups chopped onion
3 garlic cloves, minced
1 1/2 teaspoons curry powder (I like a little more curry and something spicy…)
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon (this is the key ingredient, in my opinion)
4 cups 1-inch pieces peeled butternut or acorn squash (I roasted an acorn squash for 45 minutes before putting it in... cut in half, brush with olive oil and bake at 350)
2 cups 1-inch pieces peeled russet potatoes (I nuked these in the microwave for 3 minutes beforehand)
1 cup canned low-salt chicken broth (veggie broth is okay too)
1 14 1/2- to 16-ounce can diced tomatoes with liquid
2 tablespoons chopped fresh cilantro


Heat 1 teaspoon oil in Dutch oven (or large soup pot) over medium-high heat. Season chicken with salt and pepper. Add to Dutch oven; sauté until brown on all sides, about 8 minutes. Transfer to plate.

Heat remaining 1 teaspoon oil in same pot over medium-high heat. Add onion and garlic; sauté until golden, about 5 minutes. Add curry powder, cumin, and cinnamon; stir 1 minute. Return chicken to pot. Add squash, potatoes, broth and tomatoes. Cover and simmer 15 minutes. Uncover and simmer until chicken and potatoes are cooked through and liquid is slightly reduced, about 8 minutes. Season with salt and pepper. Sprinkle with cilantro. (I liked it topped with cashews and yogurt)


  1. Kelly!

    I tried this recipe, and it is GREAT. Thanks! I actually added some hot peppers in the saute step and those were good too. Good call on the yogurt and cashews too. Sounds weird, but it makes the dish :-)

    I miss you!


  2. I miss you guys too...

    I'm SO glad you tried it out. I will admit that I too threw in some green "Pico Mas" salsa from Guatemala when the stew was simmering...

    And I agree about the yogurt and cashews. Yummmay!