BUTTERNUT SQUASH, WHITE BEAN & CORN STEW by Chef Karl
Chef Karl says this time of year continues to be perfect for “from the farm to the table” cooking. Fresh Butternut Squash and Corn can be bought fresh from local farm stands such as Karl’s favorite: REEDS FARM MARKET on Spruce Avenue in Egg Harbor Township, N.J.
INGREDIENTS: 2 pounds butternut squash (peeled, seeded, cut into 1″ cubes, fresh corn kernels cut from 6 ears, 1 large can of great northern beans drained and rinsed, 1 large onion, 1 red bell pepper, 1 large poblano pepper, 1 tsp cumin, 1 tsp dried oregano, 1 tsp smoked paprika, 3/4 cup fresh basil leaves chopped, salt, pepper, olive oil
DIRECTIONS: In a Dutch oven (or large pot), bring one quart of water to a boil and add your squash. Cover and summer over low heat until squash is just tender (approximately 20 minutes). Add corn and beans and cook until beans are hot. Take 3 cups of the mixture and with 1/2 cup fresh basil blend until smooth and add back to the pot and keep warm.
In a saute’ pan cook the onion and peppers that you have diced in olive oil until softened, approximately 10 minutes. Add the cumin, oregano and paprika and cook for another 5 minutes. Stir into the stew with salt and pepper.
Serve in bowls with crispy whole grain bread and grated parmesan if you like. Enjoy!
If you try the Butternut Squash, White Bean Stew, we would enjoy hearing your feedback. Feel free to post a comment.
CHEF KARL RATZ has been working in the food & beverage business since attending the Philadelphia Restaurant School in 1978. He has helped open 7 new restaurants over the years including 4 of his own. He has worked in every position from Bartender to Chef, but found his home in the kitchen. Karl sold his share of his latest venture “Red Sky Cafe” in 2006, became a certified Dietary Manager and has run the Caring, Inc. kitchen for 8 years. Karl is very involved in changing the way people approach their eating habits and has embraced buying and eating local products.