​Squash Stew (Spezzatino di Zucche)

Bocata Bistro Café, Tucson, Arizona
Early 90s
Carol Jean Bondy
 
The Bocata Bistro was a restaurant not far from my dad’s in Tucson.   It became a regular dining spot on my visits to my fathers.    The second time I ordered the squash soup, I kept the menu and jotted down all the ingredients, hoping to recreate the recipe at home.  The waiter seeing my efforts asked if I would like the recipe he would check with the chef.    When he came back he had the recipe printed out on the letterhead.   I learned that day, that it’s ok to ask for the recipe in a restaurant.   Some restaurants will comply.   This remains a fall favorite.

1 tsp cumin
1 tbsp thyme
1 ½ tsp coriander
1 tsp cayenne
1 tsp allspice
2 tsp ginger
1 bayleaf
Salt and Pepper to taste

Toast above in sauté pan, then set aside.
 
Dice and sauté in olive oil
1 ½ onions
1/8 cup minced garlic
Add:
The toasted herb/spice mix
2/3 cup ground hazelnuts (which have been toasted and peeled and ground fine)
1 ¼ each butternut, banana and acorn spuashes
5 oz canned tomatoes
Cover with vegetable stock and add:
6 oz Frangelico
1.5 oz whiskey
 
Bring to a boil, then turn down and simmer covered until squash begins to soften  - about 45 minutes.   Remove cover, raise heat slightly to med-low and simmer and additional 10-15 minutes.   Add peas and spinach to stew at the last minute (right before serving to guests)
1/16 cup peas (handful)
1/16 cup fresh spinach (handful)
 
Place stew in bowls and sprinkle a few candied hazelnuts on top.   Garnish with shipped sweet potato rosettes.  ( whipped sweet potatoes, salt, pepper, butter)