Yeah, I know.  I cooked with butternut squash earlier in the week.  When I decided that was going to be the veggie of the week, I found two recipes I really wanted to cook so that's why I'm using it again.

I found that if you buy a large enough squash, you can cut the head off and not have to deal with the seeds.  Rather than peel the squash with a vegetable peeler, I just used a knife and cut straight down the side until the flesh was exposed.  I've used a peeler in the past and the skin is fairly difficult to remove using that method.



Butternut squash week is over.  I'll do some research this morning and decide what my next vegetable will be. ;)

Moroccan Squash Stew

- four boneless chicken breasts, cut into bite-sized pieces
- one onion, chopped
- three garlic cloves, chopped
- two carrots, peeled and chopped
- one small butternut squash, peeled and cubed
- two 14oz cans of garbanzo beans, drained and rinsed
- two 14oz cans of diced tomatoes, undrained
- two cans of low-sodium chicken broth
- two tbsp brown sugar
- two tbsp fresh squeezed lemon juice
- one tbsp ground coriander
- one tbsp olive oil

In a stockpot, cook chicken, onions and garlic over medium-high heat for 8 minutes or until browned.

Add carrots, squash, garbanzo beans, diced tomatoes, chicken broth, brown sugar, lemon juice, and coriander.  Bring to a boil, reduce heat and simmer for 30 minutes.

NOTE: I smashed a few of the pieces of cubed squash in order to thicken the liquid.

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