In order to bring you the best organic produce, some ingredients may differ from those depicted.
Afghan-style butternut squash stew with garlic yogurt
Soy-Free, Mediterranean, Lean & Clean, Vegetarian, No Added Sugar, <600 Calories
2 Servings, 560 Calories/Serving
Inspired by the Afghan dish borani kadoo, our butternut squash and chickpea stew is just the thing for cool fall nights.
In your bag
- 1 organic yellow onion
- 1 cup cooked chickpeas
- 1 tablespoon tomato paste
- Sunbasket warming turmeric spice blend (turmeric - granulated garlic - coriander - cumin - ground ginger)
- 1 pound organic chopped peeled butternut squash
- 1¼ cups cooked farro
- 4 or 5 sprigs organic fresh mint
- Sunbasket garlic yogurt (Greek yogurt - garlic)
Calories 560, Total Fat 15g (19% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 5mg (2% DV), Sodium 150mg (7% DV), Total Carb. 96g (35% DV), Fiber 18g (64% DV), Total Sugars 13g (Incl. 0g Added Sugars, 0% DV), Protein 22g
Contains: Milk, Wheat
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Cook the butternut squash stew
- Peel and thinly slice enough onion to measure 1½ cups [3 cups].
- Rinse the chickpeas.
In a large frying pan [large sauce pot] over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the onion and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the tomato paste and cook until caramelized, 1 to 2 minutes. Stir in the turmeric spice blend and cook until fragrant, about 1 minute.
Add the butternut squash and 1½ cups [2½ cups] water and bring to a boil, then reduce to a simmer. Cover and cook until the squash is tender, 15 to 18 minutes. Stir in the chickpeas and cook until heated through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper. While the stew simmers, prepare the farro.
Heat the farro
In a medium frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the farro and cook, stirring occasionally, until heated through, 3 to 5 minutes. Meanwhile, prepare the remaining ingredients.
Prep the remaining ingredients
- Strip the mint leaves from the stems; coarsely chop the leaves for garnish.
In a small bowl, stir together the garlic yogurt and 2 teaspoons [4 tsp] oil. Season to taste with salt and pepper.
Transfer the farro to individual bowls and top with the butternut squash stew. Garnish with the garlic yogurt and mint and serve.
- Measure the onion.
- Rinse the chickpeas.
- Measure the water for the stew.
- Strip the mint leaves.
- Garnish the stew.