South American Butternut Squash Stew - cooking recipe

Ingredients

4 lbs butternut squash (7-8 cups diced)
1/4 cup olive oil
1 lb link Italian sausage or 1 lb chorizo sausage, casing removed
4 cups sliced onions
6 garlic cloves, sliced
14 1/2 ounces diced tomatoes with juice (1 14.50 oz can)
1/4 cup low sodium chicken broth
1 jalapeno pepper, seeded and minced
1 tablespoon minced frech oregano leaves or 1 teaspoon dried oregano
1 teaspoon smoked paprika
1 lb gren beans, stems removed and halved
1 1/2 cups frozen corn kernels, thawed
2 tablespoons minced fresh cilantro
kosher salt, to taste
fresh ground black pepper, to taste
GARNISH
crumbled feta cheese or crumbled Cotija cheese
roasted suash seeds

Preparation

Peel squash using a potato peeler.
Cut squash in half; remove seeds and reserve to roast.
Dice squash flesh into 1-inch pieces; set aside.
Heat 1/4 cup oil in large pot over medium heat.
Add sausage; cook breaking up chunks with a wooden spoon, until sausage is brown on allsides, about 10 minutes.
Add garlic; cook 1 minute longer.
Stir in squash, tomatoes, broth, jalapeo, oregano, and smoked paprika.
Partially cover pot; reduce heat to medium low.
Cook stew, stirring occasionally, until squash is almost tender, about 20 minutes.
Add beans and corn.
Partially cover pot, cook 10 minutes longer.
Stir in cilantro.
Season stew with salt & pepper. (Serve hot sauce on the side).
TO ROAST SQUASH SEEDS:
Preheat oven to 350\u00b0F.
Line a baking sheer with parchment paper.
Rinse reserved seeds to remove any fibrous strands.
Dry seeds with paper towels.
Toss seeds with1 T extra-virgin olive oil; season with salt and pepper.
Roast seeds on prepared baking sheet for 15 minutes.
GARNISH:
Crumbled feta cheese or Cotija cheese.
Roasted squash seeds.