Shuga' Mommas

Shuga’ Mommas: Butternut Squash Stew Whatsit

Ah, wonderful winter comfort food.

My good friend, Carly, hosted us for dinner one evening, and made this tantalizing dish that dazzled our taste buds, and filled our tummies with a winter warmth that is only rivaled by a roaring fireplace.

(Start Tangent: If you’re ever in Oxford, you have to check out The Old Parsonage. In the waiting area, they have the most amazing fireplace that I am in love with. The entire place smells of burning wood (in a good way) and their afternoon tea is a delight. End Tangent).

This is a very simple dish to prepare, and it keeps well in the fridge. And, even if I don’t know what ‘whatsit’ means, I do know that when I make this at home, everyone is happy.


  • 1 Butternut Squash (Can be any size)
  • 2 Tbsp Olive Oil
  • 1 Onion, diced
  • 2 Cloves Garlic, finely chopped
  • 1/4 tsp Cayenne Pepper
  • 1/8 tsp Ground Cinnamon
  • 1/2 tsp Cumin
  • 1 16 oz can of diced tomatoes
  • 1/3 cup of raisins
  • 32 oz veggie stock
  • 1 16oz can of chickpeas, drained
  • 1 1/2 tsp salt

Halve and peel squash.  Remove seeds and cut into 1″ chunks.  Heat oil in pot over medium heat.  Add onion and cook 5 minutes.  Add garlic, cayenne, cinnamon, nutmeg, and cumin and cook 1 minute.  Stir in squash, tomatoes, raisins, stock, chickpeas, and salt.  Simmer until squash is tender, about 30 minutes. Serve on a bed of rice. You can add meat to this dish as well.

Enjoy the winter comforts. I’m back to fireplaces and winter hibernation.



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