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.
* 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.