Zucca e Ceci in Umido

(Butternut Squash and Chick-pea Stew)

 Serves 6-8

1 butternut squash (about 3 lbs), peeled, seeded and cubed

2 onions, sliced

1/4 cup olive oil

1 sprig rosemary

8 tomatoes, medium chop

1/2 cup dried chick peas, or 1 1/2 cups pre-cooked

-soak chick peas over night, boil the next day with 2 whole cloves garlic, salt during the last 30 minutes of cooking, cook until very tender

-make a quick stock from all the butternut squash, onion and tomato trimmings by bringing 1 qt water to a boil with these trimmings, simmer for 15-30 minutes

-in a separate pot, saute onions in olive oil for about 5 minutes, add butternut squash, salt and cook for about 10 minutes before adding the tomatoes and about 2 cups squash stock, bring to a boil, add the chick peas and rosemary, return to a boil then reduce the heat to a simmer, simmer, stirring often, until the stew is at the desired density and the butternut squash is at the desired tenderness, salt and pepper to taste, remove rosemary sprig

-serve with cous-cous (my personal favorite) or brown rice (my second personal favorite) topped with a high quality extra virgin olive oil, OR as a side for your favorite pork dish (my third favorite)

From Chef Sabrina Tinsley of Osteria la Spiga   www.laspiga.com