WannaBe Chef

Recipes and randomness from Amanda's kitchen.

How did I not lose a finger? September 29, 2009

Filed under: Meatless,Soup — WannaBe Chef @ 9:38 pm

I got this recipe from co-worker Erin who found it HERE.  I must say, peeling the squash was quite hellish and took foreverrrrr.  I tried cutting it into chunks and microwaving it for a couple minutes, but it didn’t make much of a difference.  If I were to make this again, I would try using butternut squash instead of acorn because it has smoother surface that might be easier to peel. 

Squash Stew
* Slightly modified from recipe above

2-3 Tbsp olive oil
1 large onion, diced
1 Tbsp cinnamon
2 Tbsp chili powder
3-4 cloves garlic, minced (I used about 3 fork fulls of jarred, minced garlic)
1 Tbsp ground cumin
2 Tbsp fresh lemon juice
1 large can diced tomatoes
1 medium acorn squash, peeled and diced
1 can pinto beans, undrained
1 cup water
salt and pepper

– Sautee onions in some olive oil in a large pot for a few minutes
– Add the cinnamon and chili powder, sautee another 2 minutes or so
– Mix in the garlic and cumin then add the lemon juice and tomatoes, mixing thoroughly
– Stir in the squash, beans, and water.  Season with salt and pepper. 
– Let simmer, covered, until squash is tender, stirring occasionally.  I cut the squash pretty small, so it didn’t take an hour to cook like the original recipe. 
– The finished stew should had a thick, stewy texture
– Serve with warm pitas, bread and butter, or rolls


The verdict:  I read a lot of the reviews about this stew on the original recipe, and many of them said it was too spicy with all the chili powder.  I totally disagree… I thought it was a little too cinnamon-y and actually could have used a bit more heat.  It was a nice, hearty stew and definitely had an interesting combination of flavors.    


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