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Acorn Squash Stew with Warm Spices + Spinach

Active Time: 20 minutes
Total Time: 40 minutes
  • Vegetarian
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Why we love it:

This is a very special recipe! It is inspired by Tasha Rivera who won the EAT MORE VEGGIES CHALLENGE! The challenge was put on by Rare.org, a non-profit looking to help people make individual behavior changes for a healthier planet - and this challenge was clearly about cooking and reducing food waste! The challenge was also to use a winter squash in the recipe. Tasha’s recipe had the most upvotes in her company, so I’ve tested it and made a few tweaks, so you can all try it at home! Be sure to check the Culinary Skills section if you’d like to make this in a slow cooker (as Tasha did) or an Instant Pot.
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Ingredients

  • 1 Yellow Onion
  • 2 cloves Garlic
  • Fresh Ginger (about a 1 inch piece)
  • 1 Acorn Squash
  • 1 pound Russet Potato
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Kosher Salt
  • 11⁄2 teaspoons Ground Cumin
  • 1 teaspoon Ground Coriander
  • 1⁄4 teaspoon Cinnamon
  • 2 Tablespoons Tomato Paste
  • 4 cups Water
  • 1 15-ounce can Garbanzo Beans
  • 4 cups Baby Spinach (fresh)
  • 1 teaspoon Cider Vinegar
  • 4 Naans (or pita - optional for serving)
  • 1⁄4 cup Plain Greek Yogurt

Cooking Instructions

  • 1. CHOP

    Mince the onion. Mince the garlic and ginger. Peel, halve, and scoop seeds from the squash. Dice. Peel and dice the potatoes.

  • 2. SAUTÉ

    Over medium heat, warm the olive oil, then sauté the onions, garlic and ginger (if using) for about 5 minutes or until they’re a bit tender and picking up some golden brown color. Add all of the spices and stir well for 30 seconds. Add the tomato paste and incorporate it into the spices, cooking it on the bottom of the pan for 60 seconds.

  • 3. SIMMER

    Add the chopped squash and potato. Add the water and the entire can of garbanzo beans including the liquid. Bring to a full boil, then reduce to a simmer. Stir occasionally and cook for about 30-40 minutes or until the squash is tender.

  • 4. SPINACH

    Stir in the spinach until it just begins to wilt. Add the cider vinegar and do a final taste test. Add more salt if needed.

  • 5. SERVING

    Serve in deep bowls with slices or naan or pita. If desired, top with a dollop of Greek yogurt.

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Substitutions

  • DAIRY FREE:
    omit yogurt topping or try it with a cashew cream
  • ACORN SQUASH :
    any hard orange winter squash, butternut, kabocha, delicata - or use sweet potatoes
  • GARBANZO BEANS :
    white beans or green lentils
  • FRESH GINGER :
    use ½ teaspoon of dried ginger
  • WATER:
    you can add stock or a can of coconut milk in addition will make it creamy
  • SPINACH:
    any leafy green will wilt beautifully here
  • MUST HAVE MEAT :
    dice or shred up some chicken to stir in or start the pan with sliced sausage

Prep Ahead & Use It Up

  1. This dish can be made for the freezer or for the fridge and reheated to serve. It keeps for 6 -7 days in the fridge
  2. You can add the spinach if making ahead, or leave it out and stir in just after reheating – this is especially nice if you like spinach that isn’t completely wilted
  3. You could also just prep the squash ahead – store the cubes frozen, ready to toss in, or store them in an airtight container in the fridge for up to about 5 – 6 days before making the stew

Culinary Skills

INSTANT POT:

Add the ingredients together except for the spinach , yogurt and naan,  and cook on high pressure for 8 minutes. Quick release, stir in the spinach and let it sit 2 minutes covered, until wilted.

SLOW COOKER:

 

Add all the ingredients to your slow cooker except the spinach, yogurt and naan. Cook on low for 6 – 7 hours or on high for 3 – 4 hours.

Add in the spinach leaves and stir, let sit covered until they’re wilted.

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