I just realized that a lot of my photos of soups and stews look alike. I tend to make chunky stews with beans and tomatoes and something orange (butternut squash or sweet potato). I promise, they all taste different!
This one is really yummy. The crunch of the corn adds a nice texture to the stew, while the creaminess of the butternut squash seems to blend it all together. Even better, it’s so easy to make, once you get the butternut squash peeled and chopped.
Winter Squash Stew with Pinto Beans and Corn
2 tablespoons vegetable oil
3 cups (3/4-inch) cubed peeled buttercup or butternut squash (about 1 1/4 pounds)
1 cup diced onion
2 1/2 cups water, divided
2 teaspoons paprika
1 teaspoon ground cumin
1/4 teaspoon ground coriander
1 dried New Mexican chile, seeded
1/4 teaspoon salt
1 (14.5-ounce) can diced tomatoes, undrained
1 cup frozen whole-kernel corn
1 (15-ounce) can pinto beans, rinsed and drained
Heat vegetable oil in a large Dutch oven over medium-high heat. Add squash and onion, and saute 5 minutes. Add 1 cup water and next 4 ingredients; cover and cook 5 minutes. Add 1 1/2 cups water, salt, and tomatoes; cover, reduce heat, and simmer 20 minutes. Add corn and beans; cover and cook 15 minutes. Discard chile.
Makes 4 servings.
Source: Cooking Light magazine, October 2000.