Southwest Corn and Squash Stew

READY IN: 50mins
Recipe by Lorac

A very satisfying vegetable stew spiced with chili and cumin and served with a topping of cheese and fresh cilantro. Ladle this over cooked rice for a one dish meal.

Top Review by lunaorion

Excellent, excellent recipe. I added a touch more chili powder and substituted buttermilk for the evaporated because that's what I had. I cut out the oil and did the sauteing with a quick Pam spritz, and also used water instead of broth (again.. what I had). It is unspeakably delicious, I have a bunch left and I'm looking forward to having it again tonight! The only thing I'd change is to increase the chili pepper for added spiciness but I like it hot! I served it over plain fluffy quinoa with some shredded Mexican-style cheese.

Ingredients Nutrition


  1. Heat oil in a large saucepan, add onion and red pepper, cook over medium heat for 5 minutes or until onions become transparent.
  2. Add garlic, chili pepper, chili powder and cumin, cook stirring constantly for 1 minute.
  3. Add tomatoes, butternut and vegetable broth, bring to a boil, reduce heat, cover and simmer on low for 10 minutes.
  4. Stir in zucchini, corn, evaporated milk and salt to taste, simmer uncovered for 15 minutes or until vegetables are tender.
  5. Top with cheese and cilantro just before serving.

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