SQUASH STEW
Even my boyfriend, who is a meat and potatoes kind of guy, gets excited when I make this dish. As an added bonus, this happens to be fit for a vegan. This pleases a broad range of diets and tastes. Peeling the squash is quite tricky, but I have found that a carrot peeler is the most useful tool for this job. Serve with pita bread.
Provided by GILLIANMCLENNAN
Categories Soups, Stews and Chili Recipes Stews
Time 2h
Yield 4
Number Of Ingredients 12
Steps:
- In a large heavy-bottomed pot, heat olive oil and saute the onion for a few minutes. Add the cinnamon and chili powder and continue to saute for another 2 minutes. Mix in the garlic and cumin seeds, saute for 2 minutes more before adding lemon juice and the tomatoes. Mix thoroughly so the stew doesn't get too chunky.
- Stir the squash, pinto beans and water into the stew. Season with salt and pepper to taste. Let the stew simmer for 1 hour, or until squash is tender. Stirring occasionally throughout the cooking hour, and add more water if necessary. The finished stew should have a nice, thick stewy texture.
- Heat a large skillet over a medium-high heat. Place one piece of pita bread at a time into the skillet. When one side of the pita bread gets hot, flip the bread over and heat the other side; approximately 1 minute of cooking per side. Serve the stew with the heated pita bread.
Nutrition Facts : Calories 256.6 calories, Carbohydrate 35.3 g, Fat 12 g, Fiber 11.5 g, Protein 7.1 g, SaturatedFat 1.7 g, Sodium 501.3 mg, Sugar 12 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Mr Nadeem
[email protected]This stew is a must-try!
Munir Makame
[email protected]I'll definitely be making this stew again.
Mdnuralom Pramanik
[email protected]This is my new favorite fall recipe.
Hasnain
[email protected]I made this stew for a potluck and it was a huge hit. Everyone loved it!
Rotan Rotan
[email protected]This stew is perfect for a cold winter day. It's warm and comforting, and it's packed with flavor.
Carole McGee
[email protected]I'm not a big fan of squash, but I really enjoyed this stew. The squash was cooked perfectly and the broth was very flavorful.
Adam Hyslop
[email protected]This stew is a great way to use up leftover squash. It's also a very affordable meal.
Aafaque Aafaque
[email protected]I love the combination of flavors in this stew. The sweetness of the squash and the tanginess of the tomatoes is a perfect match.
David Claes
[email protected]This stew is so easy to make and it's perfect for a weeknight meal. I'll definitely be making it again.
Karan Barma
[email protected]I used butternut squash instead of acorn squash and it turned out great. This stew is very versatile.
Joseph Gutierrez
[email protected]I added some chopped kale to the stew and it was delicious! This is a great way to get your veggies in.
Tokka Tokka
[email protected]This is my new favorite fall recipe. It's warm, comforting, and perfect for a chilly night.
Gmc Sabu
[email protected]I made this stew for a potluck and it was a huge success. Everyone loved it!
Khan Nisar sahab
[email protected]This stew was easy to make and packed with flavor. The squash was tender and the broth was so flavorful.
Umak Umar
[email protected]I've made this stew several times now, and it's always a hit with my family and friends. It's a great way to use up leftover squash.
Danyell Collins
[email protected]I'm not usually a fan of squash, but this stew changed my mind. The squash was tender and flavorful, and the other vegetables were cooked to perfection.
SI SAHIN
[email protected]This squash stew was an absolute delight! The flavors were rich and complex, with a perfect balance of sweetness and savory.