Winter Vegetable And Chorizo Stew

• 7 cups butternut squash in 1 " cubes
• 1/4 cup olive oil
• 8 ounces chorizo
• 4 cups onions sliced
• 6 cloves garlic minced
• 2 teaspoons salt more to taste
• 2 teaspoons cracked pepper fresh
• 14 ounces tomatoes diced
• 1 cup beef stock
• 1 chile minced
• 2 tablespoons Mexican oregano
• 2 tablespoons paprika smoked is nice too
• 1 pound green beans cut in half
• 1 cup corn kernals
• 1 cup cilantro /4 minced

1. Peel the sqaush with a peeler, remove seeds, and chop in to cubes.
2. Heat the oil in a large, heavy bottomed pot
3. Remove chorizo from casing, drop in to pot, and break up pieces with a spoon. Cook on medium until browned
4. Stir in onions, salt and pepper, cook until soft and starting to brown
5. Add garlic, and cook for one minute
6. Add in squash, tomatoes, stock, hot chile, and spices.
7. Cover and cook for 20 minutes, until squash is tender
8. Add in corn and beans, cook another 5-10 minutes

butternut squash, olive oil, chorizo, onions, garlic, salt, cracked pepper, tomatoes, beef stock, oregano, paprika, green beans, corn kernals, cilantro

Taken from www.yummly.com/recipe/Winter-Vegetable-and-Chorizo-Stew-1675770 (may not work)