I’ve been waiting for Costco to bring in their squashes because there’s no one in the city who can beat their pricing. For 3 large butternut squash, it was a mere $6! Now what to do with it… well make stew of course.
1 large onion
3 garlic cloves
1 tbsp of dried Italian herbs
1 tbsp of dried rosemary
1 large roast cut into cubes (around 1.5-2 pounds)
1/4 cup of flour
2 cups of red wine
2 large butternut squash (peeled and cut into cubes)
1/2 cup of sun dried tomatoes
4 cups of broth (I only had chicken but I’m sure beef would be great)
Salt and pepper to season
1) In a large pot, combine the onion, garlic, and herbs with oil olive. Cook for around 5 minutes or until the onions begin to brown.
2) Toss the beef cubes into a bowl and coat with the flower and salt and pepper. Then add into the pot. Cook for around 5 minutes.
3) Add in the 2 cups of wine, stirring constantly and scraping the bottom of the pot. It should start to slightly thicken. Cook for around 5 minutes.
4) Finally, add in the butternut squash, sun dried tomatoes, broth, and salt and pepper. Bring to a boil and then let it simmer for around an hour.
I think next time, I would also add in mushrooms close to the end. The stew is nice and thick with tons of flavor. You could top with some cheese or a scoop full of sour cream.