Here's a great way to use winter squash.
South American Harvest
Stew
1 tablespoon olive oil
1 large onion, chopped
1 medium red bell pepper, diced
4 heaping cups peeled and diced orange squash (sugar pumpkin,
butternut, carnival, etc.)
3 cups cooked fresh or frozen corn kernels
1 (28-ounce) can diced tomatoes, with liquid
1 (16-ounce) can red or black beans, drained and rinsed
1 to 2 fresh hot chilies, seeded and minced, or 1 (4-ounce) can
chopped mild green chilies
1 cup vegetables stock or water
2 teaspoons ground cumin
Salt to taste
1/4 cup chopped fresh cilantro
Hot cooked rice
- Heat the oil in a soup pot or steep-sided
stir-fry pan. Add the onion and sauté over medium heat
until it is translucent. Add the red bell pepper and continue
to sauté until the onion is golden.
- Add all the remaining ingredients except
the last three. Bring to a simmer, then simmer gently, covered,
for 25 to 30 minutes, or until the squash is tender but not overdone.
- Season to taste with salt, then stir in
the cilantro. Serve at once in shallow bowls over hot cooked
rice. Or, if time allows, let the stew stand off the heat for
an hour or two, then heat through as needed.
Makes 8 servings.
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