Stw Of The Argentinian Squash Recipe

Prepare aromatics

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the olive oil and warm until shimmering (about 1 minute). Add the diced onion and a pinch of salt and cook, stirring occasionally, until translucent and beginning to brown at the edges, about 6–8 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant.

Add peppers and seasonings

Add the diced red bell pepper and continue to cook 4–5 minutes until slightly softened. Stir in the tomato paste and cook 1 minute to deepen flavor. Sprinkle in the sweet paprika, dried oregano, and ground cumin and stir to coat the vegetables, toasting the spices about 30 seconds.

Deglaze and simmer

If using, pour in the white wine to deglaze the pan, scraping up browned bits. Allow wine to reduce by half (about 2 minutes). Add the chopped tomatoes, vegetable or chicken stock, and bay leaf. Stir to combine and bring to a gentle simmer.

Season the base

Season with 1 tsp of salt and 1/2 tsp of black pepper (reserve rest for the vegetables). Reduce heat to medium-low so the base simmers gently while you prepare the vegetables.

Add root vegetables

Add the diced potato and sliced carrot to the simmering base first (they take longest). Cover partially and simmer for 8 minutes, stirring once midway so they don’t stick.

Add squash and zucchini

Add the cubed squash and zucchini to the pot. Stir gently to combine. Maintain a gentle simmer, cover partially, and continue to cook until all vegetables are tender when pierced with a fork, about 10–12 minutes more. If the stew becomes too thick, add up to 1/2 cup additional stock or water.

Check seasoning and texture

Taste and adjust salt and pepper, adding the remaining 1/2 tsp salt and 1/4 tsp black pepper as needed. Remove and discard the bay leaf. If you prefer a thicker stew, simmer uncovered 3–5 minutes to reduce liquid slightly.

Cook chorizo (if using)

If using chorizo or smoked sausage, brown the slices in a separate skillet over medium-high heat for 4–5 minutes until caramelized, then add to the stew during the last 5 minutes of simmering so the flavors meld. If using canned or cooked beans, stir them in during the final 3–4 minutes just to heat through.

Brighten and serve

Remove the pot from heat. Stir in the chopped parsley, optional cilantro, and fresh lemon juice. Taste and adjust any final seasoning; add red pepper flakes if you want a touch of heat. Let the stew rest 3–5 minutes to allow flavors to meld.

Serve

Ladle the stew into bowls and garnish with an extra sprinkle of chopped parsley. Serve warm with crusty bread, rice, or polenta.