Caribbean-Style Swiss Chard and Butternut Squash Stew

Caribbean-Style Swiss Chard and Butternut Squash Stew is a delicious and flavorful vegetarian adaptation of a traditional Caribbean stew that combines the earthy goodness of Swiss chard and the sweetness of butternut squash in a rich, coconut-infused broth. Inspired by the original stew that uses local callaloo leaves and pork, this recipe offers a vibrant, spicy, and aromatic experience that will tantalize your taste buds. The combination of fresh chile, cayenne pepper, and optional angostura bitters creates a uniquely authentic flavor that perfectly balances the sweet and savory elements of the dish.

SERVES 4

INGREDIENTS:

• 2 tablespoons vegetable oil
• 2 onions, chopped fine
• 4 scallions, minced
• Salt
• 4 garlic cloves, minced
• 1 habanero or Scotch bonnet chile, stemmed, seeded, and minced
• 1 teaspoon minced fresh thyme or ¼ teaspoon dried
• Pinch cayenne pepper
• 3½ cups vegetable broth
• 2 pounds butternut squash, peeled, seeded, and cut into ½-inch pieces (6 cups)
• 1 pound Swiss chard, stemmed and cut into 1-inch pieces
• 1 cup canned coconut milk
• Angostura bitters (optional)

INSTRUCTIONS:

1. Heat oil in a Dutch oven over medium heat until shimmering. Stir in onions, scallions, and ½ teaspoon salt and cook until vegetables are softened, about 5 to 7 minutes. Add garlic, habanero, thyme, and cayenne and cook until fragrant, about 30 seconds.
2. Stir in vegetable broth and butternut squash, scraping up any browned bits from the bottom of the pot, and bring it to a boil. Reduce the heat to a gentle simmer and cook for 15 minutes.
3. Add Swiss chard to the pot and continue to simmer until both the squash and chard are tender, approximately 10 to 15 minutes.
4. Stir in the canned coconut milk and bring the stew to a brief simmer.
5. To achieve a thicker consistency and a bright green color, carefully process 2 cups of the stew in a blender until smooth, which should take about 45 seconds. Then, return the pureed mixture to the pot.
6. Season the stew with salt and angostura bitters (if using) to taste, and serve hot.

TIPS

• Spice Level: Adjust the spiciness of the stew according to your preference. For a milder version, remove the seeds and ribs from the chile before mincing it. If you prefer more heat, include the seeds and ribs.
• Substitute Squash: While the recipe calls for butternut squash, you can use delicata or carnival squash as alternatives if you prefer or if they are readily available.
• Angostura Bitters: Though optional, adding a few dashes of angostura bitters enhances the stew’s authenticity and provides a unique flavor. Feel free to include it if you can find it at your local store.
• Prepping Chiles Safely: When working with hot peppers like habaneros, always wear gloves to avoid direct contact with the oils that supply heat. After handling chiles, remember to wash your hands, knife, and cutting board thoroughly to prevent accidental contact with sensitive areas.

By following this recipe, you’ll create a tantalizing Caribbean-style stew that’s rich in flavor and perfect for any vegetarian feast. Enjoy the combination of Swiss chard, butternut squash, and coconut-infused broth that brings a taste of the Caribbean to your dining table!