In order to bring you the best organic produce, some ingredients may differ from those depicted.
Afghan-style butternut squash stew with garlic yogurt
Vegetarian, Mediterranean, Soy-Free
2 Servings, 570 Calories/Serving
Based on the Afghan dish borani kadoo, this butternut squash and chickpea stew is the perfect cozy dish for autumn.
In your bag
- 1 organic yellow onion
- 1 cup cooked chickpeas
- 1 tablespoon tomato paste
- Sun Basket 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
- Sun Basket garlic yogurt (Greek yogurt - garlic)
Calories: 570, Protein: 23g (46% DV), Fiber: 18g (72% DV), Total Fat: 15g (23% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Saturated Fat: 2.5g (13% DV), Cholesterol: 5mg (2% DV), Sodium: 135mg (6% DV), Carbohydrates: 94g (31% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV).
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.
Cook 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.