I came across a Jamie Oliver video
https://youtu.be/qwdZ7mlz0rU
for a Veggie Casserole which looked quite good. I happened to have Butternut Squash on hand but headed to the market for peppers, mushrooms and chickpeas. The Goldens' was called in to duty this afternoon as I was not preparing this indoors. A bit of smoke adds to the flavor in a recipe such as this.
First up, roast the squash and the peppers. I'm using orange, yellow and green today. The Goldens' is set up for indirect grilling -
A few of the ingredients. Mushrooms, garlic, fire roasted tomatoes, chickpeas -
I was gifted this Calphalon CI Dutch oven from an estate sale and since it cleaned up real nice I wanted to keep it that way, hence the heavy layers of aluminum foil. And the parchment beneath it. It helps with cleanup.
Mushrooms are started in the Dutch oven, I'm using Portabella and white button -
Diced onions and garlic are next -
Followed by the Fire roasted tomatoes -
The chickpeas (not drained) -
Peppers are chopped into smaller pieces and added -
The Butternut squash is nestled back into the stew, slightly above the surface to pick up additional smoke (at least that's the theory). I let it simmer for about another half hour uncovered -
Seasoning was salt and pepper, a little bit of red pepper flakes and as is done in the recipe, a splash of cider vinegar.
In Jamie's recipe, he finishes this in the oven. I'm essentially doing the same, using the grill. I suppose you could just cook this on a stovetop as well but what's the fun in that?
I never would have considered pairing Butternut squash with Chickpeas but they worked incredibly well together. The mushrooms and peppers don't hurt either. Simply put, this dish was outstanding!
Plated pics -
I suppose you could add shredded chicken, beef, pork, etc. but I wanted to stick to the recipe on my initial try and keep this vegetarian.
As always, thanks for reading through to the end of this post and following along on tonite's dinner!
Regards,
-lunchman
https://youtu.be/qwdZ7mlz0rU
for a Veggie Casserole which looked quite good. I happened to have Butternut Squash on hand but headed to the market for peppers, mushrooms and chickpeas. The Goldens' was called in to duty this afternoon as I was not preparing this indoors. A bit of smoke adds to the flavor in a recipe such as this.
First up, roast the squash and the peppers. I'm using orange, yellow and green today. The Goldens' is set up for indirect grilling -
A few of the ingredients. Mushrooms, garlic, fire roasted tomatoes, chickpeas -
I was gifted this Calphalon CI Dutch oven from an estate sale and since it cleaned up real nice I wanted to keep it that way, hence the heavy layers of aluminum foil. And the parchment beneath it. It helps with cleanup.
Mushrooms are started in the Dutch oven, I'm using Portabella and white button -
Diced onions and garlic are next -
Followed by the Fire roasted tomatoes -
The chickpeas (not drained) -
Peppers are chopped into smaller pieces and added -
The Butternut squash is nestled back into the stew, slightly above the surface to pick up additional smoke (at least that's the theory). I let it simmer for about another half hour uncovered -
Seasoning was salt and pepper, a little bit of red pepper flakes and as is done in the recipe, a splash of cider vinegar.
In Jamie's recipe, he finishes this in the oven. I'm essentially doing the same, using the grill. I suppose you could just cook this on a stovetop as well but what's the fun in that?
I never would have considered pairing Butternut squash with Chickpeas but they worked incredibly well together. The mushrooms and peppers don't hurt either. Simply put, this dish was outstanding!
Plated pics -
I suppose you could add shredded chicken, beef, pork, etc. but I wanted to stick to the recipe on my initial try and keep this vegetarian.
As always, thanks for reading through to the end of this post and following along on tonite's dinner!
Regards,
-lunchman
