South American Butternut Squash Stew: A Taste of the Andes

The first time I tasted a stew like this, I was trekking in the Andes, far above the bustling markets of Cusco. The air was thin, the sun fierce, and my stomach was rumbling. A local family shared their simple, rustic locro with me – a steaming bowl of butternut squash, corn, and spices that warmed me from the inside out. The smoky paprika and sweet squash, combined with the hearty texture, were an unforgettable experience. It’s a memory and flavor I’ve tried to recapture ever since, and this recipe comes incredibly close.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Servings: 8
• Yields: 12 cups
• Dietary Type: Gluten-Free

Ingredients

• 4 lbs butternut squash (7-8 cups diced)
• 1/4 cup olive oil
• 1 lb Italian sausage (or 1 lb chorizo sausage, casing removed)
• 4 cups sliced onions
• 6 garlic cloves, sliced
• 1 (14.5 oz) can diced tomatoes with juice
• 1/4 cup low sodium chicken broth
• 1 jalapeño pepper, seeded and minced
• 1 tablespoon minced fresh oregano leaves (or 1 teaspoon dried oregano)
• 1 teaspoon smoked paprika
• 1 lb green beans, stems removed and halved
• 1 1/2 cups frozen corn kernels, thawed
• 2 tablespoons minced fresh cilantro
• Kosher salt, to taste
• Fresh ground black pepper, to taste

Garnish:

• Crumbled feta cheese or crumbled Cotija cheese
• Roasted squash seeds (recipe follows)

Equipment Needed

• Large pot or Dutch oven
• Potato peeler
• Wooden spoon
• Baking sheet
• Parchment paper
• Paper towels

Instructions

1. Begin by preparing the butternut squash. Use a potato peeler to remove the skin. The squash can be a bit stubborn, so be careful and work slowly.
2. Cut the squash in half lengthwise. Use a spoon to remove the seeds and reserve them for roasting later.
3. Dice the squash flesh into 1-inch pieces. Set the diced squash aside. Uniformly sized pieces will ensure even cooking.
4. Heat 1/4 cup of olive oil in a large pot or Dutch oven over medium heat. The oil should shimmer but not smoke.
5. Add the Italian sausage (or chorizo sausage, casing removed) to the pot. If using sausage links, break them up into chunks with a wooden spoon as they cook.
6. Cook the sausage, breaking up the chunks, until it is brown on all sides. This should take approximately 10 minutes. The browning process adds depth of flavor to the stew.
7. Add the sliced garlic to the pot with the sausage. Cook for 1 minute longer, until the garlic is fragrant, but not browned. Burnt garlic can be bitter, so watch it carefully.
8. Stir in the diced squash, diced tomatoes (with their juice), low sodium chicken broth, minced jalapeño, oregano, and smoked paprika. Mix well to combine all the ingredients.
9. Partially cover the pot with a lid. Reduce the heat to medium-low.
10. Cook the stew, stirring occasionally, until the squash is almost tender. This should take about 20 minutes. The squash should be easily pierced with a fork, but still retain some firmness.
11. Add the green beans and thawed corn kernels to the pot.
12. Partially cover the pot again and cook for 10 minutes longer, or until the green beans are tender-crisp and the corn is heated through.
13. Stir in the minced fresh cilantro. This adds a bright, fresh element to the stew.
14. Season the stew with kosher salt and fresh ground black pepper to taste. Remember that salt enhances the other flavors, so add it gradually and taste as you go.
15. Preheat the oven to 350ºF (175ºC).
16. Line a baking sheet with parchment paper. This will prevent the squash seeds from sticking.
17. Rinse the reserved squash seeds thoroughly to remove any fibrous strands clinging to them.
18. Dry the seeds completely with paper towels. This is crucial for achieving crispy roasted seeds.
19. Toss the dried seeds with 1 tablespoon of extra-virgin olive oil in a bowl. Season generously with salt and pepper.
20. Spread the seasoned seeds in a single layer on the prepared baking sheet.
21. Roast the seeds in the preheated oven for 15 minutes, or until they are golden brown and crisp. Watch them carefully as they can burn easily.
22. To serve, ladle the South American Butternut Squash Stew into bowls. Garnish with crumbled feta cheese or Cotija cheese and the roasted squash seeds.

Expert Tips & Tricks

• For a richer flavor, use bone broth instead of low-sodium chicken broth.
• If you prefer a smoother stew, use an immersion blender to partially puree it before adding the green beans and corn.
• Adjust the amount of jalapeño to your preferred level of spiciness. Remove the seeds and membranes for less heat, or leave them in for more.
• If you can’t find fresh oregano, dried oregano works well, but use half the amount.
• To make this vegetarian, omit the sausage and add a can of drained and rinsed chickpeas or black beans for added protein.

Serving & Storage Suggestions

Serve the South American Butternut Squash Stew hot, garnished with crumbled feta or Cotija cheese and roasted squash seeds. A dollop of sour cream or Greek yogurt can also be a nice addition. Serve with crusty bread for soaking up the flavorful broth.

Leftover stew can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating. To reheat, gently warm the stew in a pot over medium heat, stirring occasionally, until heated through. You may need to add a little extra broth or water if the stew has thickened too much.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	426.5 kcal	–
Calories from Fat	206 g	48%
Total Fat	22.9 g	35%
Saturated Fat	6.5 g	32%
Cholesterol	32.4 mg	10%
Sodium	774.9 mg	32%
Total Carbohydrate	45 g	15%
Dietary Fiber	7.2 g	28%
Sugars	10.2 g	–
Protein	15.5 g	31%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.

Variations & Substitutions

• Vegan: Omit the sausage entirely and add a can of drained and rinsed chickpeas or black beans. Use vegetable broth instead of chicken broth. For garnish, use a sprinkle of nutritional yeast instead of cheese.
• Spicy: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the stew for an extra kick.
• Smoky: Use smoked sausage instead of Italian sausage for a deeper smoky flavor.
• Seasonal: In the fall, add other seasonal vegetables like Brussels sprouts or kale to the stew.
• Sweet Potato: Substitute some of the butternut squash with sweet potato for a slightly sweeter flavor.

FAQs (Frequently Asked Questions)

Q: Can I make this stew in a slow cooker?
A: Yes, you can! Brown the sausage as directed in a skillet, then transfer all the ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, or until the squash is tender.

Q: Can I use canned butternut squash?
A: While fresh butternut squash is preferable for flavor and texture, you can use canned butternut squash puree in a pinch. Use about 7-8 cups of puree and adjust the cooking time accordingly.

Q: How do I prevent the squash seeds from burning?
A: Keep a close eye on the seeds while they are roasting. Stir them occasionally to ensure even browning. If they start to brown too quickly, reduce the oven temperature slightly.

Q: What if I don’t have Italian sausage?
A: Chorizo sausage is an excellent substitute. You can also use any other type of sausage you prefer, or even ground beef or turkey.

Q: Can I make this stew ahead of time?
A: Absolutely! In fact, the flavors of the stew often improve after a day or two in the refrigerator. This makes it a great dish for meal prepping.

Final Thoughts

This South American Butternut Squash Stew is more than just a recipe; it’s a journey of flavors and textures. The smoky paprika, the sweet squash, and the hearty sausage combine to create a truly unforgettable dish. I encourage you to try this recipe and share it with your loved ones. Feel free to experiment with different variations and substitutions to make it your own. Pair it with a glass of Malbec for a truly authentic South American experience.