Saturday, November 30, 2013

Turkey & Butternut Squash Stew


Thanksgiving has come and gone, but I'm sure you still have a bunch of left over turkey sitting in your fridge. I always grew up having wild rice and turkey soup after thanksgiving, but I felt like something a little different. This stew has quinoa, butternut squash and your leftover turkey. Feel free to use chicken which is how the recipe originally was on Cookin Canuck.




I have never cooked a butternut squash before so I wasn't quite sure of the proper way to cut and cook.  I did however find a helpful video from Martha Stewart showing you a much easier way than I did.  Once you've cut the squash into cubes, place in the microwave for about 8-10 minutes or until almost fully cooked. Take out half and set aside. Put the other half back in for another few minutes or until very soft. 


Take the soft half of the squash and smash or mixed with beaters until smooth. 


Chop a medium onion and sauté until translucent. Add 3 cloves of chopper garlic, pinch of salt and pepper and a teaspoon of oregano. 



Add one can of diced tomatoes with juice, both bowls of butternut squash and one quart of turkey broth. Bring to a boil then add one cup of quinoa. 


Reduce to a simmer and cover for 15 minutes. 


Shred turkey and add to the stew. Let cook for another 5 minutes.



Turkey & Butternut Squash Stew
1 butternut squash
1 can diced tomatoes with juice
1 quart turkey broth
1 cup quinoa
Cooked turkey
1 medium onion, chopped
3 cloves of garlic, chopped
1 teaspoon oregano
Salt and pepper to taste

Shred cooked turkey. Peel and cube butternut squash. Cook half for 8-10 minutes or until almost soft. Cook other half of squash for 15 minutes and mash. Sauté chopped onion until translucent. Add garlic, salt, pepper and oregano. Add tomatoes, all of squash and turkey broth. Bring to a boil. Add quinoa and reduce heat to simmer and cover for 15 minutes. Add shredded turkey and simmer for 5 more minutes. Enjoy!




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