Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat, then add 2 finely chopped large onions and sauté until softened, about 8-10 minutes.

2. 2

   Stir in 4 minced cloves of garlic and 2 tablespoons of tomato paste, cooking for 2 minutes until fragrant and the paste darkens slightly.

3. 3

   Add 1.5 kilograms of peeled, deseeded, and 2 cm cubed butternut squash to the pot, along with 1 tablespoon of Khmeli Suneli, 1/2 teaspoon of ground cumin, 1/2 teaspoon of paprika, and 1/4 teaspoon of cayenne pepper, tossing to coat the squash evenly.

4. 4

   Pour in 500 milliliters of vegetable broth, bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 25-30 minutes, or until the butternut squash is tender.

5. 5

   Incorporate 100 grams of finely ground walnuts into the stew, stirring well to combine, and continue to simmer for an additional 5 minutes to allow the flavors to meld.

6. 6

   Season the Gogris Chashushuli with salt and black pepper to taste, then stir in 1/2 cup of fresh chopped cilantro and 1/4 cup of fresh chopped parsley.

7. 7

   Ladle the hot butternut squash stew into serving bowls and garnish each portion with 1/2 cup of fresh pomegranate seeds before serving.