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

6 serv.

butternut squash1 1⁄2 cups
ham steak2⁄3 cup
sofrito sauce1 tablespoon
sazon goya con culantro y achiote1 packet
garbanzo beans↗1 can
chicken bouillon cube↗1
sliced stuffed green olive (optional)1⁄2 cup
optional

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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