Squash Stew

  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)

Another recipe

Switch theme