Sunday, February 20, 2011

Adzuki Butternut Squash Stew

I have been cooking a lot more with beans lately, and of course I turn to 101 Cookbooks for some ideas.  I was surprised to find that there weren't too many recipes on the bean page, but I found quite a few of them to be very appealing.  The first one I decided to make was the Adzuki Butternut Squash Stew.  I haven't made any soup-y recipes in a while, and I had a butternut squash that was begging to be turned into a meal, so I got the ingredients and whipped this up on a Tuesday morning.  I made half a batch because, as we all know by now, my freezer is filled to capacity.  (I did sneak a 12-oz container of this stew in there, of course.)  It turned out to be very delicious.  I especially liked the cinnamon.  One thing I would do differently next time is to add more diced chipotles, because it didn't have much of a kick to it.  We had some as-is, and some with a bit of leftover cooked brown rice (basmati, maybe?) - both were good.  I'd be interested in adding a grain directly into the recipe and see what happens.  Barley sounds like a good idea right now.

1 comment:

  1. Note to self... the dried coriander refers to coriander seeds. It is confusing. But it works.