butternut squash stew

a week or so ago i went to a cooking class taught by one of the owners of la spiga. the theme was italian thanksgiving and our menu was - endive with a beschamel sauce, turkey breast with proschuitto and spinach and for dessert, poached pears and figs in a red wine sauce.

but my favorite dish of the night was the butternut squash stew. i remade it a few nights later with the sister of all trades and it was even better than i remember. this would be a great dish to make on a friday night at eat the leftovers the following dinner after a day of skiing or snowboarding.

1 butternut squash, cubed - peels and seeds reserved
2 onions, sliced - skins reserved
1 quart water
1/4 cup olive oil
salt to taste
1 sprig rosemary
8 tomatoes, medium chop - seeds reserved
1 1/2 cups pre-cooked chick peas

make a quick stock from all the butternut squash, onion and tomato trimmings by bringing water to a boil with these trimmings, simmer for 15-30 minutes.

in a separate pot, saute onions in olive oil for about 5 minutes, until translucent. add butternut squash, salt and cook for about 10 minutes before adding the tomatoes and about 2 cups squash stock, bring to a boil, add the chick peas and rosemary, return to a boil then reduce the heat to a simmer.

simmer, stirring often, until the stew is at the desired density and the butternut squash is at the desired tenderness about 15 minutes. salt and pepper to taste, remove rosemary sprig. serve with cous-cous, brown rice or as a side for your favorite pork dish. i'll have to fins some.

{in bowls}