Mexican Turkey and Squash Stew

Ingredients

• 1 pound butternut squash cubed peeled
• 8 large sprigs thyme leaves dried
• 2 teaspoons ground cumin 
• 4 servings kosher salt and pepper freshly ground
• 2 tablespoons olive oil extra-virgin
• 1 large onion chopped
• 0.5 pound red-skinned potatoes thinly sliced
• 0.8 cup salsa verde prepared
• 1.5 pounds turkey breast boneless skinless
• 1 cup tortilla chips crumbled plus more for serving
• 0.5 pound baby squash yellow thick cut into half-moons

Equipment

• dutch oven

Directions

1. Cut the turkey into 1 1/2-inch pieces.
2. Sprinkle with the cumin, and salt and pepper to taste.
3. Heat the olive oil in a Dutch oven or large pot over high heat.
4. Add the thyme, then add the turkey and cook until browned on one side, about 3 minutes.
5. Add the onion and cook, stirring occasionally, until softened, about 4 minutes.
6. Stir in 5 cups hot water, the potatoes, butternut squash, zucchini, salsa and tostadas (the tostadas will dissolve and help thicken the broth). Cover and bring to a boil, then uncover and reduce to a simmer. Cook until the vegetables are tender and the turkey is just cooked through, about 15 minutes.
7. Serve with more tostadas.