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Winter Squash Perfect Addition To Thanksgiving Leftovers

Each month, the Colorado Department of Agriculture features a different commodity to highlight the variety and quality of products grown, raised or processed in the state. This month the recipe features squash in the Hearty Turkey and Squash Stew recipe.

Available Now...Squash

There are many varieties of winter squash including acorn, banana, buttercup, butternut, golden nugget, spaghetti, sweet dumpling and turban. Winter squash is nutritious, providing vitamins A and C, potassium and fiber. When choosing a squash, select one that has a hard tough rind and that is heavy for its size. Look for Colorado squash at your local grocery store or on the menu at restaurants across the state.

Hearty Turkey and Squash Stew
Chef Jason K. Morse, C.E.C., Executive Chef, Douglas County School District and 5280 Culinary, LLC

1/4 Cup Olive Oil
6 Celery Ribs with Leaves, diced
2 Carrots, diced
1 Small Red Onion, diced
1 Butternut Squash, cooked and diced
1 Acorn Squash, cooked and diced
1 Red Bell Pepper, diced
1 Green Bell Pepper, diced
3 Yukon Gold Potatoes, diced
2 Tbsp. Garlic, chopped
3 Bay Leaves, broken in half
2 Tsp. Italian Herbs
3 Cups Turkey, cooked and diced
24 oz. Tomato Puree        
96 fl. oz. Chicken Broth
1/4 Cup Chicken Base
Sea Salt To Taste                                                  
White Pepper To Taste                                          
Prior to making the soup, cook both squashes by roasting until fork tender, removing all seeds and cooling completely before dicing. Heat a sauté pan and add the olive oil then bring oil up to temperature. Sauté the carrots, celery, onions and peppers until lightly browned. Add the cooked squash, garlic and potatoes and sauté for about five minutes. Add the herbs, turkey and tomato puree then add the chicken broth and chicken base. Bring to a boil and reduce to a simmer. Simmer for about 30 minutes or until potatoes are fork tender. Serve over leftover stuffing.

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Contact:    Wendy White, (303) 869-9174,  

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