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

1. Heat oil in large nonstick skillet or wok over medium-high heat.
2. Add squash and red onion and cook 7 minutes, or until onion is soft, stirring often.
3. Stir in evaporated milk, oregano and salt.
4. Bring to a boil, reduce heat to low, and cover.
5. Simmer 10 minutes, stirring once.
6. Add bell pepper, peas and garlic, cover, and simmer 5 minutes.
7. Stir in corn and cheese, and simmer 5 minutes more, or until squash is just tender but still holds its shape.
8. Stir in lime juice and freshly ground pepper to taste.
9. 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)