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EAT THIS IMMEDIATELY: Butternut Squash Stew at American Sardine Bar
Tripe and tendon junkie Scott Schroeder might give digital shit to vegans, but his South Philadelphia Tap Room (1509 Mifflin St.) and American Sardine Bar (1801 Federal St.) serve some of the best animal-free fare in town. Example: the vegan butternut squash stew headlining the menu this week at ASB.
EAT THIS IMMEDIATELY: Butternut Squash Stew at American Sardine Bar
Tripe and tendon junkie Scott Schroeder might give digital shit to vegans, but his South Philadelphia Tap Room (1509 Mifflin St.) and American Sardine Bar (1801 Federal St.) serve some of the best animal-free fare in town. Example: the vegan butternut squash stew headlining the menu this week at ASB. Homey, cold-dispelling and aggressively seasoned with salt, cumin, cayenne and olive oil, it tastes like something in Schroeder’s wheelhouse, but when asked about it, he immediately deferred to his second-in-Sardine-command, Amanda Smith. "I got the idea for the stew from a friend's grandmom's recipe for kabocha squash soup," she says. "I figured it would work just as well with butternut, especially if the squash was roasted first to give it a little more flavor since it's vegan."
After roasting the cubed squash with whole garlic cloves, Smith adds it to a pot of sautéed onions, whole canned tomatoes and dried garbanzo beans. Forty-five minutes later, the chunky stew is ready, garnished with a swirl of quality extra-virgin you can really taste and feel. While most chefs are content to purée their butternut, Smith get extra points for bringing in a different spoonable context. Eat this immediately.
Photo: Courtesy of American Sardine Bar
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