Foodie Friday: Roasted Squash Stew with Turkey & Baby Kale

Between the cold weather and feeling a bit under the weather this past week, I’ve been jonesing for some soups and stews to warm me up. As always, I head over to Pinterest and browse my most recent 3000 recipes that I’ve pinned (out of control!) and this baby caught my eye.

Squash stew? Done! I was missing a few of the ingredients from the original recipe so I took a stab at my own version and was rather pleased with the end result.

Roasted Squash Stew with Turkey & Baby Kale

Serves 4
Adapted from Cookin’ Canuck

Barr & Table Roasted Delicata Squash Jennie-O Ground Turkey Baby Kale Muir Glen Tomatoes Quinoa

Ingredients
2 tbsp EVOO, divided
2 small delicata squashes, diced [About 3 cups]
1 medium sweet onion, diced
1/4 lb ground turkey or chicken [I used Jennie-O Extra Lean Ground Turkey Breast]
3 cloves garlic, minced
1 14oz can diced tomatoes, not drained [I used Muir Glen Organic Red and Yellow Diced Tomatoes]
1 1/2 cups chicken stock
1 1/2 tsp dried oregano
1 tsp chili powder
1 tsp smoked paprika
Salt and pepper to taste
4 cups baby kale or spinach

Directions
Preheat oven to 375°F. Toss your diced squash on a baking sheet with 1 tbsp EVOO and a sprinkling of salt and pepper. Put the sheet in the oven and roast for about 30 minutes, tossing a few times.

While your squash is roasting, heat a large pot over medium heat with the remaining 1 tbsp EVOO. Once heated, add your diced onion and saute until translucent. Add the ground turkey to the pot and season with salt, pepper, oregano, chili powder, and smoked paprika. Once the turkey is completely cooked through, add the minced garlic. When the garlic becomes fragrant, add the can of tomatoes and chicken stock.

By this time, your squash should be just about finished roasting. Remove from the oven and add 3/4 of the roasted squash to the pot. Smash the remaining 1/4 squash until smooth and add to the pot. This is used as a thickener in the soup. Make sure everything is well incorporated and finally stir in the baby kale until wilted. Adjust any seasonings to taste and feel free to add more stock or water if you want the soup to be thinner.

This soup is great with a scoop of quinoa mixed in or with some crunchy roasted chick peas on top!

Nutritional Information
Per serving

198 Calories  /  8g Fat  /  26g Carbs  /  15g Fiber  /  7g Sugar  /  11g Protein

Just My Imagination Giveaway Winner!

Congratulations to Joanna Murnan for winning a pair of custom hammered metal earrings from Just My Imagination!

Joanna Murnan said :
The triples are adorable in the mixed metals – very cute!

Please email me at Brittany@BarrAndTable.com within the next 48 hours with your mailing address as well as which pair of hoops you want and in what metal; silver, gold, or mixed! And don’t forget, it may be too late for holiday shopping, but it’s never too late to treat yourself to some new one-of-a-kind jewels 😉

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One thought on “Foodie Friday: Roasted Squash Stew with Turkey & Baby Kale

  1. Pingback: What I Ate Wednesday #28 – A Jewish Christmas | Barr & Table

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