Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by kelley
Squash and Bean StewIngredients (use vegan versions): 2 tablespoon olive oil
1 large yellow onion (chopped big or small your taste)
1 tablespoon cinnamon
2 tablespoon chili powder
5 cloves garlic crushed
1 tablespoon cumin
2 tablespoon lemon juice
1 large can of crushed or diced tomatoes
1 lb squash (preferably sweet dumpling or acorn)
1 can pinto beans (preferred, but any bean will do)
Directions:In a large pot, saute onion in olive oil till translucent. Add cinnamon and chili powder and continue to saute for 2 minutes. Add garlic and cumin, saute for 2 minutes and then add lemon juice and tomatoes. Stir in the squash and pinto beans. Then stir in 1 cup of water. Salt and pepper to taste. Simmer for an hour, or until squash is tender. Stirring occasionally throughout the cooking hour, and add more water, but only if necessary.
Serves: 4
Preparation time: 45 minutes
How do you prepare the acorn squash for this dish? Its too difficult to cut up and skin when it is raw.
Archived comment by: pkinsman
Not bad, it reminded me of chili. I halved the squash and deseeded it. Then I cut each halve into slices and then diced the slices. The diced cubes of the squash were very easy to peel.
Archived comment by: athena3321
I'm making this right now...smells DE-Lish! I just cut the skin off the Acorn squash, then used a pull knife to scoop the remnants in the grooves of the skin.
Archived comment by: tisteve
