Andouille Sausage and Butternut Squash Stew
1 medium onion, diced
1 green bell pepper, diced
1 (12 oz.) package of andouille sausage, sliced in large pieces
1 tbsp chili powder
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp ground cumin
salt to taste (start with 1/2 tsp)
4 cups chicken or veggie stock or water
4 cups cubed butternut squash (about 2.5 lbs)
1 cup of uncooked quinoa
Green onion or cilantro for garnish
In a 4-quart Dutch oven or stock pot, heat the oil over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened, about 5 minutes.
Add the andouille sausage and cook, stirring occasionally, for another 5 minutes. Stir in the chili powder, garlic powder, smoked paprika, cumin and salt and cook for another minute. Pour in the chicken stock or water and add the butternut squash and quinoa. Bring to a boil, reduce heat and let simmer until butternut squash is tender and the quinoa is cooked through, about 20 minutes.
Taste and adjust seasoning as needed, finish with sliced green onions or chopped cilantro.
Yield: 4 servings