Doppelbock Butternut Squash Stew with Lentils and Swiss ChardBy TheBeerista
- Meal: Entree
- Seasonality: Fall
- Difficulty: Moderate
- Serves: 8
- Time: 30 minutes
- Beer Style: Doppelbock
The Beerista shares her recipe for a hearty, healthy and warming stew that is made complete by the roasty maltiness of doppelbock. Served over brown rice with some arugula and goat cheese.
5 cups butternut squash (about 1 medium squash), peeled and cut into 1 inch cubes
3 Tbsp olive oil
1/2 Tbsp paprika, plus more for seasoning
1 Tbsp coriander, plus more for seasoning
1 bunch swiss chard or another hearty green, roughly chopped
3 Tbsp shallots, minced
1 medium yellow onion, diced
2 red bell peppers, diced
2.5 cups beer, a doppelbock or dunkel will do nicely
1.5 cup vegetable broth
1.5 cup lentils
Start by pre-heating your oven to 375°F and prepping the squash (or opening the bag of your pre-prepped squash if using). To do this, peel the squash, cut it in half, scoop out the seeds, and cut into 1 inch cubes. A vegetable peeler does a nice job of peeling the squash.
Put the diced squash in a bowl and toss with 1.5 Tbsp olive oil, 1 Tbsp of cumin, 1/2 Tbsp paprika, salt, and pepper. ‘
Throw the seasoned squash on a baking sheet and roast in the oven for 30 – 35 minutes until it is soft and starts to brown. Toss the squash a few times while it is roasting to make sure it gets an even cook.
While the squash is in the oven, prep the rest of your vegetables and sauté your chard. To do this, heat 1/2 Tbsp of olive oil in a large pot over medium heat (you will use this pot for everything, so it needs to be big enough to hold the final product) and add 3 Tbsp of shallots. Cook the shallots for about 3 minutes until they are starting to brown.
Add your chopped greens along with some salt and pepper. Sauté for about 2 more minutes, just until the greens are wilted. Remove them from the pot and set them aside for later.
Next, add another Tbsp of olive oil to the same pot and turn the heat down to medium-low. Add your onion and let it cook for 5-10 minutes until it becomes translucent and just browning. Then, add the peppers and cook until they are soft, about another 5 minutes.
At this point, your squash should be pretty close to being done. If not, turn the heat off the pot and wait until it is ready. Once the squash is ready, add it to the pot with the onions and pepper. Season with salt, pepper, coriander and paprika. Use a generous sprinkle of all of these to get good flavor built up. Mix everything up, and then add the beer and broth.
Turn your heat up to high and allow the mixture to come to a boil for about 4 minutes. Turn the heat off and puree the mixture until smooth with an immersion blender or regular blender (be careful if using a regular blender!). Then, turn the heat back on to low and add your lentils.
Cover your pot and allow everything to simmer for 25 – 35 minutes, stirring occasionally. At this point, you are just waiting on the lentils to become soft. Once your lentils are cooked, add the sautéed chard to the pot, give it a good mix, and serve!
The Beerista resides in Santa Monica, California, which is a wonderful place for a craft brew lover. She spends her weekends homebrewing, visiting local breweries, and discovering new beers at the many great restaurants in Los Angeles.