South American Harvest Stew
Here's a delicious way to put winter squash to good use.
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 chiles, seeded and minced, or 1 (4-ounce) can chopped mild green chiles
1 cup vegetables stock or water
2 teaspoons ground cumin
Salt to taste
1/4 cup chopped fresh cilantro
Hot cooked rice for accompaniment
- 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.