Squash Stew Recipe

Ingredients
<br>- 3 tablespoons olive oil
<br>- 1 large white onion, diced
<br>- 1 tablespoon ground cinnamon
<br>- 2 tablespoons chili powder
<br>- 4 cloves crushed garlic
<br>- 1 tablespoon cumin seeds, toasted
<br>- 2 tablespoons fresh lemon juice
<br>- 4 large tomatoes - peeled, seeded, and coarsely chopped
<br>- 1 medium acorn squash, peeled and diced
<br>- 1 cup pinto beans, cooked or canned
<br>- 1 cup water
<br>- salt and pepper to taste
<br><p></p>Directions
<br>step 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 another 2 minutes.  Mix in the garlic and cumin seeds, saute for 2 minutes more before adding lemon juice and the tomatoes. Mix thoroughly so the stew doesn't get too chunky.
<br>step 2: Stir the squash, pinto beans and water into the stew.  Season with salt and pepper to taste.  Let the stew simmer for 1 hour, or until squash is tender. Stirring occasionally throughout the cooking hour, and add more water if necessary. The finished stew should have a nice, thick stewy texture.
<br>step 3: Heat a large skillet over a medium-high heat. Place one piece of pita bread at a time into the skillet. When one side of the pita bread gets hot, flip the bread over and heat the other side; approximately 1 minute of cooking per side. Serve the stew with the heated pita bread.
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Ingredients
- 3 tablespoons olive oil
- 1 large white onion, diced
- 1 tablespoon ground cinnamon
- 2 tablespoons chili powder
- 4 cloves crushed garlic
- 1 tablespoon cumin seeds, toasted
- 2 tablespoons fresh lemon juice
- 4 large tomatoes - peeled, seeded, and coarsely chopped
- 1 medium acorn squash, peeled and diced
- 1 cup pinto beans, cooked or canned
- 1 cup water
- salt and pepper to taste

Directions
step 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 another 2 minutes. Mix in the garlic and cumin seeds, saute for 2 minutes more before adding lemon juice and the tomatoes. Mix thoroughly so the stew doesn't get too chunky.
step 2: Stir the squash, pinto beans and water into the stew. Season with salt and pepper to taste. Let the stew simmer for 1 hour, or until squash is tender. Stirring occasionally throughout the cooking hour, and add more water if necessary. The finished stew should have a nice, thick stewy texture.
step 3: Heat a large skillet over a medium-high heat. Place one piece of pita bread at a time into the skillet. When one side of the pita bread gets hot, flip the bread over and heat the other side; approximately 1 minute of cooking per side. Serve the stew with the heated pita bread.

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