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I love easy and fairly quick meals for week days, especially when I have enough leftover for my lunch the next day! This squash will take you approximately 10 minutes to prepare and 30 minutes to cook (20 of those cooking minutes are completely effortless). It really is the perfect healthy stew… And it even looks pretty so perfect to serve your guests

Note: You can also use the crockpot (slow cooker).

For 6 portions

Ingredients:

  • 1 medium onion, diced
  • 1-2 garlic cloves, minced
  • 1 small acorn squash (approximately 3 cups), diced (you don’t need to peel it, but do if you wish)
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1 Tbs maple syrup
  • 1 cup quinoa (not cooked). I use the tricolor one.
  • 1 can ground tomatoes
  • 2 cups vegetable broth
  • 1 can cannellini beans, drained and rinsed
  • Handful of kale, slivered
  • Fresh parsley to taste
  • 3 tbs olive oil

Preparation:

  1. Cook onions in a saucepan at medium heat with 3 tbs olive oil, for 2 minutes.
  2. Add in garlic and cook a further 1 minute.
  3. Add in squash and cook 3 minutes.
  4. Add in quinoa, stir well, and cook a further 3 minutes.
  5. Add paprika, cumin, salt and maple syrup and stir well before adding the ground tomatoes and vegetable broth. Stir well.
  6. Cover and simmer for 20 minutes (until the squash is tender)
  7. Fold in kale, cannellini beans and parsley and stir well.
  8. Serve and enjoy!

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Je suis fan des repas facile et assez rapide pour les soirs de semaine, surtout lorsqu’il y a assez de restants pour mon lunch du lendemain! Ce mijoté vous prendra environ 10 minutes de préparation, suivi de 30 minutes de cuisson (20 de ces minutes ne vous demanderont aucun effort). C’est vraiment le mijoté santé parfait… Et il est jolie en plus, ce qui en fait un repas idéal à servir à vos invités!

Note: Vous pouvez aussi faire cette recette à la mijoteuse.

Pour 6 portions

Ingrédients:

  • 1 oignon médium, en dés
  • 1-2 gousses d’ail, hachées
  • 1 petite courge poivrée (environ 3 tasses), en dés (pas besoin de la peler, mais vous pouvez)
  • 1 tsp cumin
  • 1 tsp paprika fumé
  • 1 tsp sel
  • 1 Tbs sirop d’érable
  • 1 tasse quinoa (non cuit). J’ai utilisé le 3 couleurs.
  • 1 boîte (796ml) de tomates broyées
  • 2 tasses bouillon de légumes
  • 1 boîte d’haricots blancs, drainés et rincés
  • 1 poignée de kale, déchiqueté
  • Persil frais, au goût
  • 3 Tbs huile d’olive

Préparation:

  1. Faire cuire les oignons dans un chaudron à feu moyen avec 3 Tbs d’huile d’olive, pendant 2 minutes.
  2. Ajouter l’ail et cuire 1 minute.
  3. Ajouter la courge et cuire 3 minutes.
  4. Ajouter le quinoa, bien mélanger et cuire un autre 3 minutes.
  5. Ajouter le paprika, cumin, sel et sirop d’érable et bien mélanger avant d’ajouter les tomates broyées et le bouillon de légumes. Mélanger.
  6. Couvrir et laisser mijoter pendant 20 minutes (jusqu’à ce que la courge soit tendre).
  7. Ajouter le kale, les haricots blancs et le persil frais et bien mélanger.
  8. Servir et déguster!
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12 Comments on “Acorn Squash Stew – Mijoté à la Courge Poivrée

  1. This looks absolutely delicious Kate! Love how healthy it is! I totally agree I love leftovers for lunch and sometimes after the flavors sit in the fridge overnight, they taste even better the next day!

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  2. I love this recipe! Healthy options are always best. Especially when they are as tasty as this. Great work again.

    Like

  3. Oooh this sounds good! Sometimes I see an acorn squash at the market and I think to buy it, but then I’m just unsure of what to do with it. We always buy butternut squash and spaghetti squash and make the same exact things with them time and time again 😉 We’ll have to give this a try!

    Like

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