A couple of weeks ago Marc and I celebrated our second anniversary, and being the sweet and thoughtful husband he is, he gave me this cast-iron pumpkin Staub cocotte (p.s. coccotte is a fancy word for casserole dish that can be used on the stove or in the oven). Not surprisingly, I love, love, LOVE it and used it the second it was delivered after being on backorder for a couple of weeks.
With the fall-theme from the pumpkin cocotte, I set out to make a fall stew. I mean, what screams fall more than a comforting pot of stew? Not much, I tell ya. With a bounty of squash, root veggies, and chard from the farmers market, I came up with this butternut squash, quinoa, and swiss chard stew.
There isn’t anything complicated or fancy about this stew – just a load of fresh veggies, cooked up with some fresh herbs, quinoa, and chickpeas, and ultimately topped with some grated Parmesan cheese. I don’t cook much with swiss chard but it’s colors were calling me at the farmers market and I just couldn’t resist. I’m so glad I picked up a bunch because I absolutely love it. If you’re not a fan of swiss chard or can’t find it at your grocery store, kale or spinach would work well in this stew.
Whatever green you use, this soup is going to be just what you crave after coming inside from a chilly fall day!