The time has come for G. and I to make a big effort to consume the butternut squash that we have in cold storage. He knocked himself out last summer watering the plants amid the drought in our area (and in most of the country). It would be a shame to waste it, and we recently pulled out one squash that had started to rot. So, we need to eat the rest before they go the same way.
To that end, I recently made on of my favorite winter dishes. It’s essentially a recipe from Martha Rose Shulman, with a few ingredients _ like olives _ left out because G. doesn’t like them.
Also, Martha’s recipe has long, detailed instructions. I throw everything in my slow cooker, go to work, and when I come home, dinner is done.
Spanish Stew with Chicken and Butternut Squash
1 medium onion, peeled and quartered
4 garlic cloves, peeled and chopped
Roughly 28 ounces of frozen tomatoes, thawed and run through the food processor OR 2-3 cups of plain tomato sauce
6 to 8 skinned chicken legs and/or thighs (you can use boneless
Salt to taste
1 tablespoon capers
1/4 cup raisins
2 teaspoons dried rosemary
1 teaspoon dried oregano
1 3-inch cinnamon stick
1 bay leaf
1 medium butternut squash, peeled, seeded and cut into bite-sized pieces