Mexican Squash Stew
It may no longer be winter, but it is still chilly outside! And any cold weather is stew weather. This is a wonderful one-pot vegetarian recipe with just a little prep work. The whole process goes from raw ingredients to cooked stew in about an hour and in just a few steps. It makes a big batch that’s great for freezing (and it comes from a woman named Linda Arcadia of Moscow, Idaho, who recommends serving the stew in a scooped out pumpkin). This stew serves 6.
- 3 to 4 Cups of 1/2 inch chunks of raw butternut squash (2/3-3/4 of a whole squash)
- 1 Cup vegetable stock (I used half of one of those little cubes)
- 1 medium onion, thinly sliced
- 1 teaspoon minced garlic
- 1 Cup tomato sauce
- 1/2 Cup salsa
- 1 16-ounce can corn kernels, drained or 16 ounces of frozen corn
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 3 to 4 drops of Tabasco (optional)
- 1/2 teaspoon chili pepper flakes
- 1 15-ounce can red kidney or pinto beans, drained and rinsed
- Salt and pepper to taste
- Cornbread or bread for serving
1. Bring the vegetable stock to a simmer in a medium pot while you peel, de-seed, and chop your squash into 1/2 inch chunks.
Add the squash to the pot and let simmer until the squash becomes tender, mixing occasionally.
Meanwhile prepare your garlic and onion. Once the squash is tender, add the rest of the ingredients to the pot, mixing thoroughly.
Allow to simmer uncovered over low heat for 30 minutes, stirring occasionally.
Freeze or serve warm with a slice of cornbread or fresh bread.