Paleo South American Locro Stew

Cook 1 hour

Total 1 hour

Yield 8 servings

Ingredients

4 lb. butternut squash (7-8 cups diced into small pieces)
1/4 cup extra-virgin olive oil
2 lb. spicy Italian chicken sausage or veal chorizo (both can be found at Whole Foods-the veal chorizo is packaged like the prepackaged ground beef)
4 cups diced onions
8 cloves garlic, diced
3 14.5 oz cans of diced fire roasted tomatoes
1/2 cup chicken broth
1 jalapeño chili pepper, seeded and minced
2 2 tsp. smoked paprika
2 Tbsp. minced fresh cilantro
1/4 cup sliced scallions
sea salt and pepper to taste
roasted squash seeds

Instructions

Peel the squash using a potato peeler. Cut squash in half; remove seeds and reserve to roast. Dice squash into 1-inch pieces and set aside.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Rinse reserved seeds in a colander to remove any fibrous strands. Dry seeds with a paper towel. Toss seeds with 1 Tbsp. of olive oil and season with sea salt and pepper. Roast the seeds on a prepared baking sheet for 15 minutes
Heat 1/4 cup of oil in a large pot over medium heat. Add sausage; cook, breaking up chunks with a wooden spoon, until sausage is browned-about 10 minutes. Stir in the onions; cook until they soften, 8-10 minutes. Add garlic and cook for 1 minute more.
Stir in squash, tomatoes, broth, jalapeño, 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 cilantro and season stew with salt and pepper. Garnish stew with scallions and roasted squash seeds.

Nutrition Facts

Serving Size 1.5 cups

Amount Per Serving
% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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