As you can see from the studio window, we had a snow day last week. In desperate need of a dose of color we turned to our winter squash, now frozen on the back porch. Brilliant, saffron colored, and slightly sweet, butternut squash and sweet potatoes store up summer sun and yield it back when you need it most.
African Squash & Sweet Potato Stew
The recipe from Cook's Hideout is simple and flexible. Luckily, we had all the ingredients, so we didn't need to go out. We baked and scooped the butternut squash and were relieved to see that it was just fine. We had (unfrozen) sweet potatoes from the farmer's market along with our new winter friend, kohlrabi for crispness. The other ingredients included peanut butter, canned diced tomatoes, chili powder, cinnamon, and garlic. Our stew was thicker than the photos at Cook's Hideout -- probably because we had to mash the butternut squash.
The recipe made a lot for our family of three so we froze some. I'm happy to say that freezing didn't alter the taste or texture a bit. This one is definitely a keeper!