I’ve been noticing a theme with my most recent recipes that I’ve posted. For some reason this year I have been squash obsessed. Squash, in one form or another, has been sneaking it’s way into just about every home cooked meal that I’ve been making. This one is a winner, and perfect if you still have turkey leftovers. Although I’m not sure I should condone eating turkey leftovers this late in the game.
This recipe is delicious and perfect for a Sunday dinner, as most of my meals are. It’s the one time of the week when I can relax and really spend time in the kitchen. My weekdays mostly consist of leaving work late, gym time, quick dinner, and before I know it, it’s 11pm.
- 1 package of drumsticks, or which ever chicken part you would like to use. If you are still brave enough for using your leftover turkey, more power to you.
- 1 15oz. can of crushed tomatoes
- 1 12oz can of chickpeas
- 1 medium onion diced
- 1/2 small butternut squash peeled and cubed. About 2 cups
- 1 cup sliced mushrooms
- 4 cloves garlic
- 2 tbs. curry power
- 3 tbs. olive oil
- 1/4 cup diced parsley
- salt and pepper to taste
This winter I have become a master of the gourds. Splitting a butternut squash or pumpkin is no easy feat so be careful. Peel and dice the squash, and dice the yellow onion. In a large pot, heat the olive oil, and add the diced onion and garlic. Cook for 5 minutes, until the onion starts to become translucent. Next add the diced butternut squash, and sliced mushrooms, and cook for about 10 minutes. Add the curry powder, salt and pepper and stir thoroughly to incorporate. Add the crushed tomatoes, and rinsed chickpeas. Cook on medium heat until it starts to bubble, then reduce the temperature to low and continue to cook for an hour to incorporate all of the flavors together. If you are in more of a hurry, just cook until the squash is cooked all of the way through. Serve with quinoa, or brown rice and garnish with fresh chopped parsley.