Squash Stew

Name: Squash Stew
Ingredients: 3 tablespoons olive oil; 1 large white onion, diced; 1 tablespoon ground cinnamon; 2 tablespoons chili powder; 4 cloves crushed garlic; 1 tablespoon cumin seeds, toasted; 2 tablespoons fresh lemon juice; 4 large tomatoes - peeled, seeded, and coarsely chopped; 1 medium acorn squash, peeled and diced; 1 cup pinto beans, cooked or canned; 1 cup water; salt and pepper to taste

12 ingredients

3 steps

Ingredients

3 tablespoons olive oil
1 large white onion, diced
1 tablespoon ground cinnamon
2 tablespoons chili powder
4 cloves crushed garlic
1 tablespoon cumin seeds, toasted
2 tablespoons fresh lemon juice
4 large tomatoes - peeled, seeded, and coarsely chopped
1 medium acorn squash, peeled and diced
1 cup pinto beans, cooked or canned
1 cup water
salt and pepper to taste

Directions

1

In a large heavy-bottomed pot, heat olive oil and saute the onion for a few minutes. Add the cinnamon and chili powder and continue to saute for another 2 minutes. Mix in the garlic and cumin seeds, saute for 2 minutes more before adding lemon juice and the tomatoes. Mix thoroughly so the stew doesn't get too chunky.
2

Stir the squash, pinto beans and water into the stew. Season with salt and pepper to taste. Let the stew simmer for 1 hour, or until squash is tender. Stirring occasionally throughout the cooking hour, and add more water if necessary. The finished stew should have a nice, thick stewy texture.
3

Heat a large skillet over a medium-high heat. Place one piece of pita bread at a time into the skillet. When one side of the pita bread gets hot, flip the bread over and heat the other side; approximately 1 minute of cooking per side. Serve the stew with the heated pita bread.