Today I learned Butternut Squash is technically a fruit because it has seeds. Butternut squash is low in fat, rich in phytonutrients, antioxidants, high in potassium, vitamin B6 and folate. While we usually roast it at home, I decided to add it to our beef soup recipe and the results were fantastic.
To pick a good butternut squash, look for a hard, light-tan, unblemished one that feels heavy for its size. If the outside rind looks too shiny, then it probably was picked too early and won’t be as sweet as a full grown squash. To store and keep fresh, store whole in a cool, dry place, outside of the refrigerator. Butternut squash will keep for 3 months.
- 6 cups water
- 1 butternut squash, peeled and cubed
- 2 lbs chuck short ribs
- 2 mild Italian sausage links
- 1 tbsp recaito (recipe to follow or store bought in the frozen section)
- 3 garlic cloves, thinly sliced
- 1 can chick peas, liquid drained and rinsed
- 1/2 tbsp flour
- 1/2 tbsp butter, room temperature
- 1/4 cup red lentils
- 1 cup cabbage, shredded
- 2 tbsp Olive oil
- Removed meat from bones. Set bones aside. Using a heavy pot or dutch oven, brown meat on medium-high heat with Olive Oil.
- Add sausage, meat bones and water to pot and boil for 40 minutes.
- Add recaito, squash, garlic, chickpeas. Boil for 30 minutes.
- Mix flour with butter before adding it to pot. Add red lentils and cook for about 30 minutes.
- Serve in bowls and top with shredded cabbage.
To make the recaito, you need a blender or a food processor. Add four garlic cloves, a couple of culantro leaves, a cup of cilantro, one chopped green bell pepper and half of a medium sized onion. There are many ways to make it, if you can’t find culantro, you may double the cilantro. Pulse in the blender or food processor until pureed. Season with salt and keep refrigerated. Enjoy!
