Squash Stew with Cauliflower and Tomatoes

Ingredients

• 2 onions, chopped
• 2 garlic cloves, chopped
• 2 tsp cumin, ground
• 2 tbsp dry oregano, toasted
• 2 tbsp chili powder
• 2 lb hard squash, peeled and diced
• 8 oz mushrooms, cut into bite-sized pieces
• 1 head cauliflower, cut into florets
• 3 tbsp sesame seeds, toasted
• small handful of almonds, toasted
• 2 lb tomatoes, crushed or pureed
• 1 cup frozen peas
• small handful cilantro, chopped

Recipe Notes

From Chef Jonathan Miller

Directions

Heat some olive oil in a large saucepan or soup pot. Add the onions and sauté until they have softened, about 8-10 minutes. Add the garlic, cumin, oregano, and the chili powder and cook another couple minutes. Add the squash, mushrooms, some salt, and 3 cups of water or vegetable stock. Bring to a boil, cover, lower heat and simmer slowly until the squash is tender, about 20 minutes. Stir regularly so the mixture doesn’t char on the bottom of the pot. Run almonds and sesame seeds in a food processor for a few seconds to finely chop them, then add to the stew with the cauliflower and tomatoes. Cook until the cauliflower is done to your liking, at least another 7 minutes. Add peas and cilantro, taste for seasoning, adding more salt or chili powder if you like, and serve warm.