on the squash topic…

mom shared this:

“sarah, this is from the greens cookbook and it is special!  love you, mom”

 

Squash Stew with Chilies, Spices, and Ground Nuts – Jini

 

1/2 t. cumin seeds                                2 t. dried oregano

3 T. whole almonds                              3 to 4 T. New Mexican chili powder

2 T. corn oil or olive oil                         2 yellow onions, cut into 3/4 in. chunks

2 cloves garlic, finely chopped             3 C. winter squash, cut into 3/4 in. chunks

6 to 8 oz. mushrooms, wiped clean and halved or quartered

Salt                                                          3 – 4 C. water, juice from tomatoes, or vegetable stock, heated

1/2 cauliflower, broken into florets      1 sm. can hominy, drained

2 # tomatoes, fresh or canned, peeled, seeded and pureed

1 C. peas, fresh or frozen                        2 T. chopped cilantro leaves

Sour cream or creme fraiche                 Sprigs of cilantro, for garnish

 

Toast the cumin seeds in a dry pan over medium heat for several minutes until they begin to brown and the aroma is strong.  Shake the pan back and forth frequently so they won’t burn.  Add the oregano, toast for 5 seconds more, and remove to a bowl.  Using the same pan, toast the sesame seeds until they are lightly browned and fragrant.  Set them aside; then toast the almonds.  When they are lightly browned, remove the almonds to a cutting board and roughly chop them.  Grind the cumin and oregano to a powder in a spice mill; then grind the almonds and the sesame seeds to a fine meal.

 

Heat the oil in a casserole, add the onions, and sauté over a medium-high heat until they have begun to soften; then add the garlic, cumin, oregano, and 2 T of the chili powder, and cook another minute. 

 

Next add the squash, mushrooms, a sprinkling of salt and 3 C. water, tomato juice, or stock.  Bring to a boil; then lower the heat, cover, and cook slowly until the squash is tender, about 20 minutes.  Check to see if the mixture dries out while cooling, and add more liquid if necessary.

 

Add the ground almonds and sesame seed, cauliflower, hominy, and pureed tomato.  Check for salt, and season with additional ground chili, to taste.  Continue cooking until the cauliflower is nearly tender; add the peas and chopped cilantro, and let stew a few more minutes.  Serve with the sour cream or creme fraiche and a garnish of cilantro sprigs.  These spicy, peppery squash stews are good with a California vin gris or dry sauvignon blanc, or a light to medium zinfandel.

 

* note:  I use ground cumin, and I chop the almonds and don’t grind the sesame seeds because I like that texture.  I don’t use salt, but use thyme instead.