Squash and Bean Stew
2 tablespoons olive oil
1 large yellow onion, chopped
1 tablespoon cinnamon
2 tablespoons chili powder
5 cloves garlic, crushed
1 tablespoon cumin
2 tablespoons lemon juice
1 (28 ounce) can crushed or diced tomatoes
1 pound squash (preferably sweet dumpling or acorn), chopped
1 (15 ounce) can pinto beans
salt and pepper, to taste
1. In a large pot, saute onion in olive oil until 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.
2. Stir in the squash and pinto beans, then stir in 1 cup water. Salt and pepper, to taste.
3. Simmer for 1 hour, or until squash is tender. Stir occasionally throughout the cooking hour, and add more water, if necessary.
SO HOW'D IT GO?
This is a nice recipe; I needed to use up an acorn squash and got tired of stuffing them. Peeling them is challenging, but if you slice along the indentations and then peel, it goes pretty quick. The one thing I would change is to substitute black beans for the pinto, and to use 2 cans instead of 1. This makes it more colorful and dramatic, and makes it a more substantial dish. I like this recipe because it's pretty versatile; you can add leftover veggies you have lying around.
This was excellent! I didn't think it tasted much like chili, though. I used a carnival squash, and they are kind of hard to peel but it was worth it. I also rinsed the liquid out of the can of beans, and used stock in place of water. I will definitely make this recipe again. Thank you for posting.
I used butternut squash! yum