Recipe by Ingen
I was looking for vegetarian main dishes for Thanksgiving and found this one. I haven't made it yet but it looks delicious.
- 1 small sugar pumpkin or 1 large butternut squash
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1⁄2 medium green peppers or 1⁄2 medium red bell pepper, cut into short, narrow strips
- 1 (14 ounce) can diced tomatoes with juice
- 2 cups canned pinto beans
- 2 cups corn kernels (from 2 large or 3 medium ears)
- 1 cup vegetable stock or 1 cup water
- 1 -2 small hot chili pepper, seeded and minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- salt & freshly ground black pepper
- 3 -4 tablespoons fresh cilantro, minced
Directions See How It's Made
- Preheat the oven to 400 degrees.
- Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way). When cool enough to handle, scoop out the pulp, and cut into large dice. Set aside until needed.
- Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.
- Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes. Season to taste with salt and pepper.
- If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and very moist but not soupy; add additional stock or water if needed. Serve in shallow bowls.