Nutmeg Squash Stew with Coriander and Meat Sausage

Ingredients for the stew:

  • 1 kg nutmeg squash
  • 1 tbsp rapeseed oil
  • 200 g shallots
  • 2 red peppers
  • 30g Ginger
  • 2 toes garlic
  • 1 red chili pepper
  • 1L strong poultry stock
  • Salt (from the mill) Pepper
  • 240g meat sausage
  • 4 spring onions
  • 0.5 fret coriander

Deseed and peel the pumpkin. Finely dice shallots, bell pepper, ginger, and garlic. Deseed the chili and also finely dice. Cut the pumpkin into 1 cm cubes.

Heat canola oil in a large saucepan over medium-high heat. Sauté the shallots, peppers, ginger, garlic, and chili for 2 minutes. Add the pumpkin cubes and sauté for a further 2 minutes, stirring occasionally. Pour in the chicken stock, bring to a boil, put a lid on, and simmer for 5-7 minutes. Season with salt and pepper.

Peel the meat sausage, halve lengthways, and cut into thick, even slices. Pour into the stew and let stand for 2 minutes.

Wash the coriander, pat dry and roughly chop the leaves. Clean the spring onions and cut them into fine rolls.

Stir in the coriander and arrange the stew on preheated plates. If you like, you can replace the cilantro with parsley. Sprinkle with spring onions and serve immediately.

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