Last Sunday, Dan and I put up our holiday decorations. It was two days after Thanksgiving, which had been nice and filling, but not incredibly painful and indulgent. Nevertheless, I was in the mood for something filling but not super-heavy to round out the weekend and to enjoy after we set up our house for the holidays.
I wanted to use the small butternut squash from our Hungry Harvest box the week before as well as some of the pumpkin purée I’d made in October and have frozen in the freezer. I decided to make a pumpkin stew. I looked up a couple recipes for ideas but didn’t follow any particular one. On the stovetop in my Lodge enameled cast iron Dutch oven, I progressively added each of the following (all amounts ‘ish’):
- 1 tbsp bacon fat
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 small butternut squash, after peeling, removing seeds, and cutting into 1/2 to 1 inch cubes. Ish.
- About 1.3 lbs boneless, skinless chicken breasts
- About 1.3 lbs boneless, skinless chicken thighs
- 4? Cloves garlic
- 3 tbsp chili powder
- 1 tsp cinnamon
- 1 tbsp cumin
- 1 tsp paprika
- 1 tsp cayenne pepper powder
- 1 tsp chipotle chili powder
- 4 cups homemade pumpkin purée
- 1 28-oz can crushed tomatoes
- 4 cups low sodium chicken broth
I let it come to a boil, then put the lid mostly on and put it on low to simmer for 90 minutes. I then added a bit more chili powder and salt. I definitely should have added more spices at the beginning. It was tasty, but not spicy (or spiced-tasting).
We garnished with lime juice, cilantro, green onion, and Dan added some shredded cheese. We froze the leftovers and have been continuing to eat them. It’s thick and hearty without feeling too heavy.
And our house is decorated! We put on holiday music and got it done. Dan spent most of the time getting the lights on the outside railing while I put ornaments on the tree. Penelope had a blast hanging out in the box with the newspaper that had been used to wrap the ornaments.