This warm and comforting dish is perfect to come home to on a cold night. While this dish looks quite traditional at first glace, it’s got just the right amount of smoky heat from the chili and paprika. Butternut squash is a nutrient dense source of starch, being a fantastic source of Vitamin A, C, and the minerals Potassium and Manganese. Add spinach to the mix, and you’ve got more Vitamin A, in addition to lots of Vitamin K, Folate, and a host of minerals.
1 tablespoon of Olive Oil
1lb. ground pork
1 yellow onion, diced
4 cloves of garlic, minced
1 teaspoon minced peeled ginger root
1 teaspoon ground fennel seeds
½ teaspoon red pepper flakes
½ teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon cinnamon
½ teaspoon white pepper
¼ teaspoon salt
Pinch of ground clove
4 cups homemade chicken stock or good quality chicken broth
1- 14.5 oz. can of diced tomatoes 2 tablespoons of tomato paste
½ peeled butternut squash, cut into 1 ½ inch cubes
4 cups loosely packed spinach, chopped
3 tablespoons each of minced mint, cilantro and basil (optional)
1. In a large stock pot, add oil & sauté the pork, onion, garlic, ginger and spices over medium heat.
2. Cook for about 10 minutes or until the onion are soft.
3. Add the chicken stock, tomatoes, tomato paste, & squash, bring to a boil and then reduce to a simmer, cook for about one hour uncovered.
4. Adjust for seasonings.
5. Remove from heat and stir in the spinach. After the spinach is just wilted, serve and garnish with the fresh herbs.
Recipe and photo courtesy of Diana Rodgers, Clark Organic Farm, Carlisle, Ma, www.sustainabledish.com.