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
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Husnain Altaf
[email protected]I'm so glad I found this recipe! It's a great way to warm up on a cold day.
Alan Morales
[email protected]I made this stew for a potluck, and it was a huge hit! Everyone loved it.
Maneli Bhengu
[email protected]This stew is a bit too spicy for my taste. I would recommend using less cayenne pepper, or omitting it altogether.
Alex Virgo
[email protected]I'm not a huge fan of squash, but this stew was really good! The flavors were well-balanced, and the squash was cooked perfectly.
Aysha Wharwood
[email protected]This stew is a great way to use up leftover vegetables. I always have a bunch of random veggies in my fridge, and this is a great way to use them up.
Xamse Maxamed
[email protected]I love this recipe! It's so versatile. I've made it with different types of squash, vegetables, and even different types of broth. It always turns out delicious.
August TV
[email protected]This stew was so easy to make, and it's packed with flavor. I used a variety of vegetables, and the squash really shines through. I'll definitely be making this again!
Gulmuhammad Panhyar
[email protected]I made this stew in my slow cooker, and it turned out perfectly! The squash was tender and flavorful, and the broth was rich and savory. I served it with some crusty bread, and it was a delicious and satisfying meal.
Sohail Maan
[email protected]I wouldn't recommend this recipe. The instructions were unclear, and the stew turned out watery and flavorless.
Jeff Porter
[email protected]I thought this dish was okay. The flavors were a bit bland for my taste, but it was still a hearty and filling meal.
Manilyn Itaoc
[email protected]This recipe was a hit with my family! Everyone loved it, even my picky kids. I will definitely be making this again.
Taimoor khan Khankhan
[email protected]This stew was very easy to make. I had all the ingredients on hand, and it was ready in under an hour. Plus, it's very affordable to make.
Sonicneutron Kilonovasonicboom (kilonovasonicboom)
[email protected]I loved the squash stew! It was so flavorful and comforting. I used butternut squash, but I think any type of squash would work well. I also added a bit of cayenne pepper for a little kick. It was the perfect meal for a cold night.