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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A quick and easy weeknight recipe from a dear Puerto Rican friend. This recipe makes a delicious chunky sauce/stew for white rice. Cube the remaining squash and chop the ham; divide into recipe portions and freeze for later! Ingredients:
1 1/2 cups peeled cubed butternut squash |
2/3 cup chopped ham steak |
1 tablespoon sofrito sauce |
1 (5 g) packet sazon goya con culantro y achiote |
1 (14 ounce) can garbanzo beans |
1 chicken bouillon cube |
1/2 cup sliced stuffed green olive (optional) |
Directions:
1. In a medium saucepan, gently brown ham steak.
2. Add sofrito, Sazon, and boullion cube, stir.
3. Add undrained garbanzo beans plus one can water. Bring mixture to a gentle boil.
4. Add butternut squash and simmer, uncovered, until squash is tender. As the squash cooks the sauce will thicken some.
5. Serve over hot white rice with slices of avocado.
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