Argentine-Style Squash Stew with Farmers Cheese
- 1 Tbs. olive or canola oil
- 2 1/2 lbs. butternut squash, peeled and cut into 3/4-inch chunks (about 5 cups)
- 1/2 red onion, diced (about 3/4 cup)
- 1 cup evaporated milk, or plain soymilk
- 3 Tbs. finely chopped fresh oregano
- 1 tsp. salt
- 1 large red bell pepper, cut into 1-inch dice (about 1 1/2 cups)
- 1 cup frozen green peas
- 3 cloves garlic, minced (about 1 Tbs.)
- 1 1/2 cups fresh or frozen corn
- 23 cup farmers cheese, queso fresco or crumbled feta cheese
- 1 Tbs. fresh lime juice
- Heat oil in large nonstick skillet or wok over medium-high heat.
- Add squash and red onion and cook 7 minutes, or until onion is soft, stirring often.
- Stir in evaporated milk, oregano and salt.
- Bring to a boil, reduce heat to low, and cover.
- Simmer 10 minutes, stirring once.
- Add bell pepper, peas and garlic, cover, and simmer 5 minutes.
- Stir in corn and cheese, and simmer 5 minutes more, or until squash is just tender but still holds its shape.
- Stir in lime juice and freshly ground pepper to taste.
- Serve hot.
olive, butternut squash, red onion, milk, fresh oregano, salt, red bell pepper, frozen green peas, garlic, corn, farmers cheese, lime juice
Taken from www.vegetariantimes.com/recipe/argentine-style-squash-stew-with-farmer-s-cheese/ (may not work)