Categories: bell pepper, butternut squash, corn, dinner, pinto beans, stew, veg

Ingredients

• 1 large butternut squash
• 1 T olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 medium green pepper, cut into short, narrow strips
• 1 16 oz can diced tomatoes, with liquid
• 2 cups cooked or canned pinto beans
• 2 cups corn kernels
• 1 cup vegetable stock or water
• 1 small fresh hot chili, seeded and minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• Salt
• Pepper
• 3-4 T minced fresh cilantro

Directions

1. Preheat oven to 400 degrees

2. Cut squash in half lenghtwise and remove seeds and fibers.

3. Place halves, cut side up, in a shallow baking pan and cover with aluminum foil.

4. Boil for 45 minutes or until easily pierced with a knife but still firm.

5. When cool enough to handle, scoop out pulp and cut into large cubes.

6. Set aside.

7. Heat oil in a soup pot.

8. Add onion and saute over medium-low heat until translucent.

9. Add garlic and continue to saute until onion is golden.

10. Add squash and all remaining ingredients except cilantro and bring to a simmer.

11. Simmer gently, covered, until vegetables are tender, about 20-25 min.

12. Season to taste with salt and pepper.

13. Just before serving, stir in cilantro.

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