Thanks to Andrea B. who picks up her Riverview box in Grant Park for sending in this recipe from the February 2010 issue of Cuisine magazine. he recipe headnote says it’s an iconic South American stew called locro, and a perfect winter meal when served with crusty bread. This would be a great use for that jar of tomato sauce in this week’s box.
Ingredients:
1/4 cup extra virgin olive oil 1 pound link Italian sausage or chorizo, casing removed 4 cups sliced onions 6 cloves garlic, sliced 4 pounds butternut squash, seeded, peeled, diced (7-8 cups diced squash) 1 (14.5 –ounce) can diced tomatoes in juice 1/4 cup low-sodium chicken broth 1 jalapeno, seeded and minced 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano 1 teaspoon smoked paprika 1 pound green beans, halved 1 1/2 cups frozen corn kernels, thawed 2 tablespoons chopped fresh cilantro Salt and pepper Crumbled feta or cotija cheese Roasted squash seeds
Preparation:
Heat oil in a large saucepot over medium heat. Add sausage, cook, breaking up chunks with a wooden spoon until sausage is browned, about 10 minutes. Stir in onions, cook until they begin to soften, 8-10 minutes. Stir in garlic, cook 1 minute more.
Stir in squash, tomatoes, broth, jalapeno, oregano and paprika. Partially cover pot, reduce heat to medium-low. Cook stew, stirring occasionally, until squash is almost tender, about 20 minutes.
Add beans and corn, partially cover the pot, cook 10 minutes more. Stir in cilantro and season to taste. Garnish with cheese and squash seeds.