- Yield: 6 servings
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Calabaza boniato stew
Calabaza always makes a great soup. In this version, the pumpkin can be enjoyed in chunks along with other garden veggies. And if you like a nutty taste, add the boniatos. Adding tempeh means this can be the main dish of the meal. Filling and yummy, this is a perfect vegetarian entrée.
- calabaza - 1/4 (about 4 cups)
- boniato - 2
- olive oil - 2 tbs
- yellow onion, diced - 1 cup
- fresh ginger, grated - 1"
- tempeh, chopped - 1 7 oz. package
- water - 5 cups
- turnips, peeled and diced - 2 medium
- carrots, peeled and diced - 2 medium
- cloves - 1 tsp
- salt - 1 tsp
- pepper - 1 tsp
- fresh parsley - 1/4 cup
- rice pilaf - 1 6.3 oz. pkg
- Cu1. Cut the calabaza into quarters (you can often buy a precut quarter). Scoop and discard the seed area. Using a potato peeler, peel the skin and discard it. Chop into small pieces using any orange flesh except for the meat directly under the stem.
- Wash the boniatos. Cut off the ends. Peel them using a vegetable peeler. Boniato, when exposed to air, may turn brown. If desired, peel underwater to avoid discoloration. After chopping the boniato, place pieces in a bowl with water covering the pieces. Discoloration does't change the flavor.
- In a large saucepan over medium-high heat, heat the oil for 1 minute. Add the onion, ginger and tempeh. Sauté for 3 minutes.
- Add the water, calabaza, turnips, carrots, boniato and seasonings, except for the parsley. Bring to a boil. Reduce the heat to a simmer. Cook for 45 minutes. Stir occasionally.
- Meanwhile, prepare the rice pilaf as directed on the package.
- After cooking, remove the stew from the heat. Add the chopped parsley. Serve over the rice pilaf. This stew refrigerates well up to 1 week and can be frozen up to 3 months.
- With a fork, comb strands from the squash into a refrigerator container. Keep removing strands until only the shell remains. Add 1 tsp. salt and toss. Cover the container and bring to room temperature. Refrigerate until ready to serve.
- In a food processor, purée the mamey, white wine, water, anise, cloves, nutmeg and cinnamon. Process until smooth.
- Serve warm or chilled. Arrange the spaghetti squash on plates, and top with mamey sauce and cheese.