Squash Stew

• 3 tablespoons olive oil
• 1 large white onion (diced)
• 1 tablespoon ground cinnamon
• 2 tablespoons chili powder
• 4 cloves crushed garlic
• 1 tablespoon cumin
• 2 tablespoons fresh lemon juice
• 4 large tomatoes (peeled and coarsely chopped)
• 1 medium acorn squash (peeled and diced)
• 1 cup pinto beans
• 1 cup water
• salt and pepper to taste

1. 1. 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 a few minutes. Mix in the garlic and cumin, saute for a few more minutes before adding the lemon juice and the tomatoes. Mix thoroughly.
2. 2. Stir the squash, pinto beans, and water into the stew. Let simmer for 1 hour (or until the squash is tender). Stir occasionally throughout hour, adding water if necessary. Finished stew should have a thick stewy texture.

olive oil, white onion, ground cinnamon, chili powder, garlic, cumin, lemon juice, tomatoes, acorn, pinto beans, water, salt

Taken from www.epicurious.com/recipes/member/views/squash-stew-51131261 (may not work)