Squash Paprikash Featuring Oatly Oatgurt
Serving Size: 2 Quarts (Standard serving size = 8 oz/200g)
1 Small Onion, diced
Olive oil 2 Tbsp
Garlic, minced 1 Tbsp
Sweet paprika 1 Tbsp
Hot paprika ½ tsp
Smoked paprika ½ tsp
Flour (see note) 2 Tbsp
White Wine ¼ cup
Tomatoes, canned, 14.5 oz/400g can
Kabocha squash, cubed
4 cups Water
1 cup or as needed of Oatly Oatgurt
1 cup Brown rice, or noodles, cooked as needed
1. Sweat the onions in the olive oil over medium-high heat until translucent and the edges of the onions begin to turn golden brown. Add the garlic and sauté for another 2-3 minutes, until fragrant.
2. Add the three types of paprika and toast in the oil for 30 seconds. Add the flour and stir well.
3. Add the white wine to deglaze and whisk constantly to distribute the flour. Reduce by half, then add the canned tomatoes, water, and the cubed squash.
4. Reduce heat to low. Allow the paprikash to simmer for about 20 minutes, or until the squash is tender. If the stew looks too thick or dry before the squash is cooked, add a bit more water to adjust the consistency.
5. Once the squash is tender, add the Oatly Oatgurt and stir in to combine. Adjust seasoning as necessary and serve over noodles or brown rice.
Variation: Squash and pumpkin are some of many potential vegetables to use with paprikash. White beans, kale, roasted turnips, carrots, cauliflower, etc. would all make wonderful additions.
Note: Flour may be substituted with a cornstarch slurry towards the end of cooking to keep this dish gluten-free.